Chef Kate McAloon loves making savory lentil dishes. This recipe is inspired by one of Miranda Kerr’s favorite cookbooks, *The Mistress of Spice, written by, fellow blog contributor, Chef Arpana Khanolkar. They both love to use flavorful healing spice blends in their dishes. If you have a favorite spice blend try adding it to your lentils to make the recipe your own. Please use organic ingredients whenever possible. Enjoy!

Lentils with Coconut and Spices

Ingredients

2 Cups lentils (Chef Kate likes to use the small pink ones, but any kind will work)

1 Can coconut milk (un-sweetened)

2 Cups veggie stock or water (you may need to add more during cooking)

1 Tablespoon Braggs Liquid Aminos (to taste)

1 Tablespoon coconut oil

½ Cup onion (finely chopped)

¼ Cup red pepper (finely chopped)

¾ Cup zucchini (finely chopped or grated)

¾ Cup carrots (finely chopped or grated)

1 Tablespoon green onion (finely chopped)

1 Tablespoon parsley (finely chopped)

1 Tablespoon cilantro (finely chopped)

1 Teaspoon cumin seeds

1 Teaspoon cumin powder

½ Teaspoon turmeric

¼ Teaspoon cinnamon

¼ Teaspoon ground cardamom

1 Teaspoon sea salt

Freshly ground pepper

2 Tablespoon sunflower seeds

2 Tablespoons toasted shredded coconut (un-sweetened) (for garnish)

1 Tablespoon fresh mint (finely chopped) (for garnish)

Preparation

Measure all your spices into to one small bowl so you can add them all at once. Open your coconut milk and have your stock ready to add. In a medium size pan on medium high heat add coconut oil and heat for 1 minute. Add onions, red peppers, zucchini, carrots, green onions, parsley, and cilantro. Cook while stirring for 2 minutes. Add the spices, sunflower seeds, and shredded coconut and stir for 1 minute longer. Add coconut milk, stock or water, and Braggs. Stir well, cover and reduce the heat to medium to medium low and stir every few minutes while simmering. The cooking time will vary depending on the kind of lentils you use. Pink lentils are usually tender in about 15 to 20 minutes and for other varieties cook for 25 to 30 minutes or until tender. You may need to add more stock or water as you cook. To make lentil soup just add more liquid until the desired consistency is achieved. Check to see if they need a little more salt. To serve garnish with mint leaves and a little toasted shredded coconut. This dish is great leftover and will keep for a few days in the refrigerator.

Until next time remember to “Savor Every Morsel of Life” xxx Chef Kate

www.chefkatealiveandcooking.com

Check out Chef Kate’s weekly recipes and articles at Kora Organics Blog.

*www.themistressofspice.com

Image by: Peter Turner www.magiclanterpaperproduct.com.