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Coconut Curry Green Lentils (vegan, gluten free, dairy free)

Coconut Curry Green Lentils (vegan, gluten free, dairy free)

I love, love, LOVE Indian food! There is a new Indian restaurant near us and I seriously fantasize about their dahl all the time. With so many delivery services these days, it's too easy and tempting to order takeout. However, that adds up in a hurry! I was in the mood for dahl yesterday and so I whipped up my own.  

I've also been on a candida cleanse and I read here that according to Chinese medicine, the spleen plays an important role in ridding the body of candida. Foods that support the spleen are lentils, beans and starchy vegetables like potatoes, butternut squash, carrots, beets and sweet potatoes. This lentil dish incorporates several of those vegetables along with turmeric, ginger and garlic which are anti-inflammatory and help to kill viruses and fungi including candida. But mostly, these lentils are just delicious! I hope you love them as much as my family does. 

 

Coconut Curry Green Lentils

Serves 4

Ingredients:

1 cup of green lentils, soaked overnight or for 8 hours and drained (you can also buy sprouted lentils that do not require soaking) 

4 cups of filtered water

1 cup of full fat coconut milk 

1 large carrot, diced

2 red skin potatoes, diced

1 small yellow onion, diced

3 cloves of garlic, minced

1 inch piece of ginger root, peeled and grated or minced

1 inch piece of turmeric root, peeled and grated or minced

1 tsp of curry powder 

1 tsp of garam masala 

1 tsp of cumin

1 Tbs of coconut oil or ghee

sea salt and pepper to taste 

For serving: 2 cups of quinoa or brown rice cooked per the instructions on the package. If you want to avoid additional carbs you could use zucchini noodles or cauliflower rice. You can also eat this as a stew without anything added! 

Optional toppings: cilantro, hot sauce, plain yogurt

Directions: 

In a large sauce pan, melt the coconut oil or ghee over medium heat. Add the diced onion, garlic, turmeric, and ginger to the pan. Sauté for several minutes until the onions are translucent. Add the lentils and stir around to coat in the onion mixture. Add the carrots, potatoes, dried spices and water to the pan and simmer for 30-40 minutes. When the vegetables and lentils are tender, add the coconut milk and simmer for 5 more minutes. Add sea salt and pepper to taste. Serve over rice, quinoa or vegetables. 

 

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