I am not a professional chef. I am a mother, wife and artist that started a
journey of a whole food plant based diet to help chronic illness and pain. I
will be sharing my inspirations as well as recipes that I create in my little
kitchen with you in hopes that you may enjoy them with your family.
Quick Curry & Coconut Milk Lentil Bowl
serves
4
1 tsp. coconut oil
1 medium onion, chopped
1 8 oz. pkg white button mushrooms, washed and sliced
3
cups cooked lentils
1 1/2 cups coconut milk
2 tsp. curry
spice
sea salt and ground pepper to taste (optional)
In
large skillet add coconut oil, on medium-high heat add onion until onions are translucent. Add mushrooms. Cook until onions are browning
but don't over cook mushrooms as this recipe tastes nice when the mushrooms have
a bit of a bite to them. Add in cooked lentils, coconut milk, stir and then add
curry spice. Stir well and continue to heat on medium low heat until everything
is warmed. Salt and pepper to taste. Serve in bowl.
