Creamy Coconut Lentils

Serves: 4

Prep time: 10

Cook time: 30 minutes

Ingredients

• 2 tbsp ghee

• 1 brown onion, diced⁠

• 2 garlic cloves, minced⁠

• 1 large carrot , diced⁠

• 2 celery stalks , diced⁠

• 1 tbsp tomato paste⁠

• 1 tsp cumin⁠

• 1 tsp oregano⁠

• 1 tsp chili flakes⁠

• 1/2 tsp smoked paprika⁠

• 2 dried bay leaves⁠

• 2 cups potatoes, cubed⁠

• 2 cup vegetable sock⁠

• 1 cup coconut cream⁠

• 1 tbsp tamari⁠

• 2 cups chard/kale/spinach, chopped ⁠

Directions

1. Heat a pot/pan over medium heat. ⁠

2. Add in ghee, once melted add in onion and garlic with a pinch of salt. Sauté for a few minutes until softened. ⁠

3. Add in carrot and celery, let this cook for about 10-15 minutes until softened.⁠

⁠4. Next, add in tomato paste, herbs and spices. Stir to combine, then add in potatoes and stir to combine. ⁠

5. Cook for a few minutes before adding in vegetable stock and coconut cream. ⁠

6. Bring to a boil, then reduce to simmer and cover. ⁠

7. Cook for about 20 minutes, or until potatoes are fork tender. ⁠

8. Add in lentils, tamari and chard. Stir to combine and cook for a further 5 minutes. ⁠

9. Turn off heat, add in more salt if needed and squeeze in lemon juice. ⁠

10. Garnish with some fresh parsley and yoghurt. Serve with some sourdough.⁠ 

Enjoy!