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
-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
  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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: