Coconut Quinoa Lentil Curry

Ingredients:

1/2 tablespoon coconut oil
1 carrot, diced
1 red bell pepper, cut into strips
1 clove garlic, minced
1/2 inch ginger, minced
1/2 tablespoon curry powder
2 tablespoons thai red curry paste
1/2 tablespoon soy sauce
1-1/2 cup coconut milk
1 cup coconut water
1 cup puy lentils, soaked
3/4 cup red and white quinoa, soaked
4 leaves kale, stemmed and torn
juice and zest of 1 lime
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
1 medium mango, cut into strips
3 tablespoons peanut, chopped
1 red chili pepper, sliced
lime wedges

In a skillet or saucepan, cook the carrot in the oil and add the bell pepper. When they are slightly charred, add the garlic and ginger, then the curries and soy sauce. Combine well and add the coconut milk, coconut water, lentils, and quinoa. Cover and simmer until lentils and quinoa are tender then add the kale, lime zest, and lime juice.

Garnish with the cilantro and basil, mango, peanut, and chili pepper. Serve with naan and lime wedges.

Puy Lentil Dip

Ingredients:

1-1/2 cups french green lentils, soaked
1 tablespoon butter
2 cloves garlic, minced
2 roma tomatoes, chopped
1 teaspoon cumin
1/4 teaspoon coriander (optional)
1/3 cup cilantro, chopped
2 tablespoons tahini
2 tablespoons lemon juice
salt and black pepper, to taste
1 small red onion, thinly sliced
olive oil

Cook the lentils until tender. Partially mash the lentils and set aside.

In a saucepan, melt the butter and add garlic, coriander, and cumin, then tomatoes. Cook until tomatoes are softened and add the cilantro and lentils. Cook until mixture is thickened and mash the mixture a little more if needed.

Meanwhile, place the sliced onions in ice water for 20 minutes and drain.

Stir tahini into lentil mixture and add lemon juice. Season with salt and pepper.

Place dip into a shallow plate and sprinkle onions and more cilantro on top. Drizzle with olive oil.

Serve warm with flatbread.