This Julia Turshen recipe from the Small Victories Cookbook is such a great Meal Prep dish. It tastes even better a day or two after, and the combinations are endless. You can have the lentils in the morning with a fried egg on top or as an easy lunch over arugula and rice with a dollop of yogurt.
In a large saucepan over medium heat, place the olive oil, ginger, garlic, shallot, coriander, turmeric, and cumin.
Stir and cook until veggies are soft and spices fragrant, 5-7 minutes.
Add lentils, coconut milk, 1 tsp sea salt, and fill the empty coconut can with water and add that too. Stir, bring to a boil, reduce the heat, and simmer for 20 minutes or until lentils are soft.
Taste and season with salt as necessary. Serve over your favorite grain with a dollop of yogurt, cilantro, and some fresh lime juice.
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Recipe from the Small Victories Cookbook by Julia Turshen
3 tbsp extra virgin olive oil
1 tbsp fresh ginger, minced
2 garlic cloves, minced
1 shallot, minced
1/2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 cup split red lentils
1 13.5oz can full-fat coconut milk, shaken
sea salt (I used 1 tsp of salt, and Julia used 2 tsp. I found 2 to be way to salty for my taste. I say, start with one, and if you need to add more you can)
Cooked grain of your choice, yogurt, cilantro, lime, (all optional)