Lentils make a great addition to any diet but more beneficial to those who have Celiac Disease. The tiny bean is inexpensive and very versatile in the kitchen. It belongs to the legume family known to be high in fiber and protein. Therefore, this natural fiber will help regulate the digestive system and even help with fatigue from the natural iron it contains.
Lentils are a plentiful source of folic acid and potassium, which are essential for heart health. It can decrease the chance of high blood pressure and other heart conditions in the body. There are many health benefits to lentils, and a little goes a long way.
There are 12 grams of protein in a half cup of cooked lentils.
However, this recipe will contain at least 48 grams of protein between 4 people.
Total Cooking Time: 1 Hour
For Cooking Lentils, you will need the following:
For the Coconut Curry Sauce:
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon chili flakes
- 1 sprig of thyme
- 1 tablespoon of curry powder
- 2 cups of coconut milk
- 2 tablespoon of coconut oil
To cook lentils:
Place the lentils, cold water, and salt in a small pot and bring to a boil.
Stir the pot occasionally to ensure the lentils are not sticking together; cook to the time according to the packaging for al dente or taste a lentil to see if it is almost cooked.
***The cooking time for the lentils will differ based on color and brand.
Once al dente, strain the lentils and run under cold water to stop the cooking process and set aside.
To Make Coconut Curry Lentils:
With a skillet on medium heat, place the coconut oil, garlic, and curry in the pan and let them come together, then add thyme, onion, chili flakes, salt, and cook until soft.
Add lentils and stir to ensure all the lentils are coated with the curry then add coconut milk.
Simmer for about 10 minutes of low heat or until the lentils are soft. And the sauce is thick.
Serve with Cauliflower Rice or a Gluten-Free Bread.
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Gluten-Free Coconut Curry
Ingredients
Cooking the lentils
- 4 Cups water
- 1 Cup Lentils
- 2 Tbsp. sea salt
Coconut Curry Sauce
- 1 Small Onion Diced
- 3 Cloves garlic Minced
- 1 Tsp. Chili Flakes
- 1 Sprig Thyme
- 1 Tbsp. Curry Powder
- 2 Cups Coconut Milk
- 2 Tbsp. Coconut oil
Instructions
To cook the lentils
- Place the lentils, cold water, and salt in a small pot and bring to a boil.
- Stir the pot occasionally to ensure the lentils are not sticking together; cook to the time according to the packaging for al dente or taste a lentil to see if it is almost cooked.
- Once al dente, strain the lentils and run under cold water to stop the cooking process and set aside.
To make the coconut curry sauce
- With a skillet on medium heat, place the coconut oil, garlic, and curry in the pan and let them come together, then add thyme, onion, chili flakes, salt, and cook until soft.
- Add lentils and stir to ensure all the lentils are coated with the curry then add coconut milk.
- Simmer for about 10 minutes of low heat or until the lentils are soft. And the sauce is thick.
Notes
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