Put The Lentil in The Coconut

Wowzers! This coconut curried lentil purée is good! I made it for my baby, but ate it for my own lunch instead-right out of the blender. I’m talking seriously yummy here.

This earthy vegetarian purée is loaded with fiber, iron, and protein, and can be served smooth or chunky.

I like to introduce it as a smooth purée, then reserve some of the lentils from the pot, adding them back in after I blend the rest of the ingredients for some additional thickness.

Serve with toasted pita and a sprinkle of cilantro for a more grown-up meal.

ingredients

• 1 tsp olive oil
• ¼ yellow onion, finely chopped
• 1 tsp grated ginger
• 2 carrots, diced
• 1 sweet potato, diced
• ½ cup red lentils
• 1 teaspoon mild yellow curry powder
• 1½ cups vegetable stock
• ½ cup coconut milk
• naan bread

method

In a medium saucepan, heat the olive oil over medium heat.

Cook the onion for 5 minutes or until translucent. Add the ginger and stir for 1 minute.

Add the carrots, sweet potato, lentils, curry powder, and vegetable stock to the saucepan. Bring to a boil and cook, covered, for 15 to 20 minutes or until all the vegetables are tender, stirring occasionally. Let cool slightly.

Transfer all the ingredients into a blender. Add the coconut milk and purée until you reach your desired consistency.

notes

TIP The key ingredient in most curry spice blends? Turmeric! Golden, peppery, and warm, turmeric and its main active component curcumin offer numerous health benefits.

As a potent anti-inflammatory, turmeric assists in reducing pain and disease in every system of the body, including the digestive system, heart, lungs, and brain.