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Coconut Curried Lentils with Roasted Kale Chips

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After I posted about all the benefits of turmeric last week, my inbox was flooding with requests to share the recipe that I had added this super spice into. I’m pretty excited to share it because turmeric is just one of the many superstar foods included in this amazing recipe. This is an amazing one-dish meal, packed with nutrients and benefits, that is nourishing and warming and so full of flavor and spice, you’ll be shocked you made it. It’s a dish that really appeals to all your appetite-important senses: it’s full of flavor, smells incredible, looks beautiful and includes such a plethora of tastes and textures that your tastebuds will be exploding with joy.

The nutty, fiber-packed farro was the perfect accompaniement as it played off the sweet and spicy flavors perfectly. It’s lower in gluten than most grains so it’s a good choice for people who may not have a full gluten sensitivity but are trying to keep it out of their diets. (You could always sub quinoa for a fully gluten-free option). Plus, on top of being full of Vitamins A, B and C & E, it’s full of magnesium, making it a naturally calming food, perfect for those who need a relaxing post-work meal.

I used a handful of different colored lentils to add to the visual appeal but they aren’t just about the beauty. These little legumes benefit your heart health, digestive system, increase energy, stabilize blood sugar, aid in weight loss and lower cholosterol, among many other things. Lentils should be a staple in everyone’s diet. And topped with a heavy dose of crispy kale, this dish really came together, bursting with sensational flavors. Toasting the kale with the coconut made this dish cover every craving my body could produce: sweet, savory, crunchy, salty.

My favorite thing about this dish is that it leaves a lot of room for playing around with spices based on your preferences. I love the fresh boost of coriander, so I added a bit more as the lentils cooked. My fiance loves spice, so we went heavy on jalapeno and added a sprinkle of cayenne. I topped mine with fresh cilantro, while my daughters, who don’t love cilantro, opted out. Curry is special in that way that you can have a great basic recipe and play with it until it’s perfected to your tastes.

I made a big batch and froze half of it to have on hand for an easy last-minute dinner in a few weeks. What’s not to love about this healthy and delicious recipe?

Rezept für 6 Portionen

Coconut Lentil Curry

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1 onion medium, finely chopped
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2 tbsp vegetable oil or grapeseed oil
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1 tbsp ginger finely chopped peeled fresh
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2 cloves garlic finely chopped
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1 tsp. ground cumin
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1 tbsp turmeric finely chopped peeled fresh
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1 jalapeno chile fresh, or serrano chile, finely chopped, including seeds
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5 cups water
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1.50 cups dried lentils
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1 can unsweetened coconut milk (13-14oz)
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0 sprigs cilantro for garnish
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2 cups farro organic

In a large pot, add the 5 cups of water, 2 teaspoons of salt and farro and bring to a boil. Once boiling, turn it down to a simmer and cook until grains are cooked through but not mushy, about 25-30 minutes. If needed, drain excess water.

Meanwhile, cook onion in oil in a large pot over moderate heat, stirring occasionally until edges are golden, about 6 minutes. Add ginger, garlic and fresh turmeric and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt and chile and cook, stirring, 1 minute.

Stir in water, lentils, coconut milk and simmer, covered, stirring until lentils are tender about 20 minutes. Season with salt and other spices as needed.

To serve:

Serve lentils side by side with farro and top with kale and coconut mix.

Kale Chips with Toasted Coconut (make while making the curry)

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600 cups dinosaur kale stems removed, leaves ripped into bite size pieces
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¼ cup olive oil organic

Preheat oven to 350 degrees.

Line a large baking sheet (or two if needed) with parchment paper.

In a large bowl, toss kale leaves with olive oil, gently rubbing it onto the leaves so that they are all coated.

Lay pieces in a single layer on baking sheet and sprinkle with salt and/or pepper to taste.

Bake 12-18 minutes until browned and crispy.

If using large coconut flakes, you can bake in oven with kale. If using smaller flakes or shreds, put them into a dry saute pan and saute over medium heat, stirring constantly until slightly toasted. Toss with baked kale.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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