This recipe was created by my wife, Caitlin. I’m recording it here, so that I can make it when necessary.
It is vegan, and the kids consistently love it. Plus, it is easy to make.
- French Green lentils (350 grams or so)
- Leak (or onion)
- Bay Leaf
- Curry Powder (2 tablespoons)
- Turmeric (1 tablespoon)
- Coconut Milk (2 cans)
- Coconut Oil
- Rice (Short grain brown rice)
- 2 Medium Bell Peppers
- 2 to 4 Medium Carrots
- Citrus — orange, lemon, or lime.
In a medium saucepan add the lentils and enough water to easily cover them. Add one onion, cut in half, and a bay leaf, plus a little salt. Bring to a boil, and boil for around 10 minutes. They should still be relatively firm. Remove and discard the onion and bay leaf. Drain the lentils.
Meanwhile, dice an onion or a leak, and saute in a large pan until soft and slightly golden, on medium heat. Be sure to stir enough so that it doesn’t burn.
While the onion is cooking, dice the carrots into relatively large peices, according to preference. (1/2 inch cubes is about right.) Add them to the onions.
Cut the bell pepper into 2 inch strips, around 1/2 inch wide.
Once the onions are cooked, add the bell peppers, and the coconut milk. Bring to a simmer. Add the curry powder and the turmeric to taste. Add the lentils. Simmer for around 10 minutes, or until the peppers are done, and the lentils are cooked through.
Squeeze the juice of one orange (or other citrus) into the the pan, mix well.
Serve over rice.
Optionally, add fried slices of onions to the top.