Lentils

These Lentils are so delicious and so healthy. The Indian curry and garam masala seasonings make this dish taste incredible.

I made this dish for our 8 month old daughter. She no longer eats pureed food and I wanted to find something that was not only healthy but also tastes good.

This recipe is one that I saw on Instagram from one of the pages that I follow. When I saw the recipe I knew I wanted to try this for my daughter and hoped that she would love it. Needless to say she loved the recipe.

What I love about this dish is that its healthy, delicious, full of flavor and busy mom friendly because it’s so easy to make and doesn’t take lots of time.

Process:

Soak Lentils in cold water for 45 minutes to 1 hour.

Fry the onion and garlic in a large pot. I use ghee butter for frying. Once the onions are soft add the broth and lentils.

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Add the coconut milk, diced tomatoes and tomato paste. Stir well to combine.

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Add the chopped vegetables and seasonings. Stir well to combine.

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Cover and cook on low to medium heat for 30-35 minutes.

Ingredients

• 1 Lb Bag of Green Lentils
• 1 Large Onion Diced
• 2 Tbsp of Minced Garlic
• 2 Tbsp Ghee Butter
• 2 Zuchinni diced into 1″ pieces
• 2 Large Carrots diced into 1″ pieces
• 1 Red Bell Pepper diced into 1″ pieces
• 2 Small Bushels of Kale chopped
• 1 Bushel of Fresh Spinach chopped
• 2 Fresh Basil Leaves chopped
• 5 1/2 C Vegetable Broth
• 1 Can of Tomato Paste
• 1 Can of Diced Tomatoes
• 1 Can of Coconut Milk
• 2 Tbsp Garam Masala seasoning
• 2 Tbsp Indian Curry Seasoning

Instructions

1. Soak lentils in water for 45 minutes to an hour. ( They don’t have to be soaked if you don’t want to soak them. If you don’t soak them, rinse them well under cold water before cooking.)
2. Add ghee butter to a large pot and when hot add the chopped onion and garlic.
3. When the onions are soft add the vegetable broth, lentils, tomato paste, diced tomatoes and coconut milk. Stir well.
4. Add the chopped vegetables, seasonings and stir well.
5. Cover and cook on low-medium heat for 30-35 minutes.
6. Enjoy!

Recipe Notes:

I added sea salt to the lentils once they were done and also a tablespoon of apple cider vinegar to neutralize some of the spice. I love food with a zing to it but was not sure how my daughter would react to it.