Madey Edlin

coconut curried lentils, over tomatoes and brown rice

In Coconut, Health, Lentil, Rice, Tomato, Whole-Wheat on February 17, 2010 at 3:00 pm

This all started with nothing more then a can of lentils, and lunch hunger. Mom and I ate enough for 4 people by ourselves. Slightly sweet but altogether earthy, the tomatoes add a fun and fresh twist, it all comes together for a perfect marriage.
Oh did I mention no refined sugars, or white carbs?
[Serves 4]

Notes: Adjust spices to taste. And of course it would be better to hydrate dried lentils, but the canned ones worked well in a pinch. Blue agave is a natural unrefined sweetener, and I prefer to use it when I can, it does resemble honey so you can use that if you don’t have any agave on hand.

-2 15oz cans (any variety) lentils, drained
-1 13oz can coconut milk
-4 tablespoons blue agave, or honey
-4 teaspoons curry powder
-2 teaspoon cinnamon
-pinch cayene
-1 teaspoon cumin
-salt
-fresh ground pepper
-2 tomatoes, seeded and chopped
-Cooked brown rice

Place lentils, coconut milk, and spices in a medium sauce pan, over medium-low heat bring to a simmer. Place rice in 4 bowls, spoon tomatoes over rice, and then the lentil mixture. Serve immediately.


(Original recipe by M.E.)
(Photography by M.E. photography madey-kay.blogspot.com)
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  1. Your blog is so beautiful! And you should totally enter Pennywise Platter with posts like this. It would be perfect. 🙂 Email if you ever want to and need any help. Kimi

  2. Thanks so much Kimi! Just enterd this into this weeks Pennywise! I will email you forsure with any questions I might have.Thanks! -M.E.

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