This one is really one of my favorites. This recipe was a gift from a dear friend who made it for me when I was feeling low, and has been in my crockpot every year since. I shared this recipe last month at the Snow Lake Hike & Flow, and by popular demand, I am sharing it now with you.
Warm cumin, creamy coconut milk, spicy cayenne, and medicinal turmeric mix with high protein lentils for a perfect post-hiking, stick-to-your-ribs cozy meal. Enjoy on its own, with rice, or dig in with a big piece of naan!
Note: I'm a salt junkie (really, no one in my house will ever die from low blood pressure) but not everyone can enjoy it like I can. I use two tablespoons at home but this recipe only calls for one.
Please salt responsibly.
Lentil and Kale Goodness
Serves 6 | Prep time: 15 min
16oz red lentils, rinsed
14.5 oz can diced tomatoes
13.5 oz can lite coconut milk
1 yellow onion, diced
3-4 cloves of garlic, chopped
5 cups water
1 tsp cumin seeds (can used ground cumin)
1 tsp ground turmeric
1 tsp ground coriander seed
1 tsp cayenne
1 inch piece of fresh ginger, minced
1 bunch chopped greens (kale, mustard greens, collard greens etc) stems removed, chopped
1 small bunch cilantro, stems removed, chopped
1/2 tsp ground black pepper
1 tbsp kosher salt, or more to taste
Directions: You will need a 6-quart sized crockpot. Add all ingredients except coconut milk, kale, and cilantro to the crockpot and cook on high for 4 hours. When finished, add the remaining ingredients and stir to combine. Let the greens cook for 3-5 minutes more. Serve, share, and enjoy!
Like or comment below and let me know what you think!