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
• 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 Coconut Aminos
• 1/4 cup unsweetened shredded coconut
• 1 lemon, juiced
• 1 tablespoon Sumac (Optional to give salty taste)
• 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 2 tablespoons filtered water, Jalapeño 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, 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 Sumac to taste and a pinch of cayenne pepper if you want more heat.