Curried Green Lentils

Curries are so good made with cashew milk.

Curried Green Lentils (Serves 2)

1 cup green lentils, sort for stones and wash well
1 small green Jalepeño pepper, diced

1 red or orange pepper, diced

1 tablespoon avocado oil, (optional, replace with 2-3 tablespoons filtered water)
1 tablespoon minced fresh ginger
1/2 medium onion, diced
3 cloves garlic, minced
1 heaping tablespoon green, yellow or red curry paste
1 cup raw cashews with 1 1/4 cup purified water to make cashew milk
1 teaspoon ground turmeric
1 teaspoon curry powder
1/2 teaspoon ground black pepper
2 cups vegetable broth or filtered water
1 tablespoon tamari, or substitute with coconut aminos
1/4 cup unsweetened shredded coconut
1 lemon, juiced
Sea salt to taste, (optional, replace with 1 tablespoon sumac)
Pinch of cayenne pepper (optional)

SUGGESTIONS:

Serve over cooked brown rice or cauliflower rice
Fresh cilantro can be used for garnish
Lemon or lime wedges on the side of each serving for garnish as well

Heat a large pot over medium heat. Add avocado oil or 2 tablespoons filtered water, Jalepeño chili, red or orange pepper, ginger, onion and garlic. Sauté for 3-4 minutes, stirring occasionally.

Reduce heat and add green curry paste. Mix well. Sauté for another 2-3 minutes.

Add lentils, vegetable stock or filtered water, tamari or coconut aminos, and lemon juice. Stir.

Bring to a boil, then simmer for 20-30 minutes or until lentils are tender. When lentils are soft, add sea salt or sumac to taste and a pinch of cayenne pepper if you want more heat.

Then make cashew milk with cashews and filtered water in a high speed blender. Blend on high speed for 60 seconds. Add cashew milk, shredded coconut, turmeric, curry powder and pepper. Stir.  Cook for 5 minutes to let all the flavors infuse.  Serve.

 

The curried lentil dish should be tangy, with a hint of sweetness and spice.

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