Lentils are great for providing the body with slow burning complex carbohydrates and can increase your energy by replenishing your iron stores. I also love their texture and the creaminess it gives to every meal without adding any cream.
Heat the oil in a large pot over medium heat. Saute the onion until it’s turning a little golden. Add the lentils, pumpkin, carrot, and seasonings, and stir to combine everything. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the 1/2 cup of coconut milk. Season with salt and pepper, to taste, and serve warm. I served ours over cooked quinoa and with fresh garden herbs.
Ingredients
- 1 1/2 Tbsp coconut oil
- 1 cup diced onion
- 1 cup lentils
- 1 small pumpkin, cut into cubes
- 1 carrot
- 1/2 tsp ground turmeric
- 1 Tbsp mild curry powder
- 1 teaspoon ginger powder
- 1/2 tsp salt
- freshly ground black pepper
- 3 1/2 cups vegetable broth or water
- 1/2 cup coconut milk