My adaption from Peter Berley’s recipe from “Fresh Food Fast.”
- 2 tbs coconut oil
- 1 onion, diced
- 4 cups sweet potato (or carrot) diced
- 1 inch fresh ginger, peeled and grated
- 4 cloves garlic, minced
- 1 tbs curry powder
- 1 bay leaf
- 1.5 cups lentils
- 4 cup water
- 2 vegetable boullion cubes
- green onion, minced for garnish
Saute the onions in the coconut oil over medium heat until they go clear.
Add everything else. Cover and simmer for about 20 minutes over medium low heat until lentils are done. Pick out the bay leaf, and serve over pita of brown rice. Sprinkl;e with green onion.
NUTRITION PER CUP
Calories: 239
Fat: 4 g
Saturated Fat: 3 g
Carbohydate: 41 g
Fiber: 14 g
Protein: 12 g
