Monthly Meatless Meals

“Food is our common ground, a universal experience”
James Beard

 

September’s Monthly Meatless Meal is “Coconut Braised Lentils” by Lisa Magoulas! Lisa graduated from the Institute for Integrative Nutrition & has since achieved certifications in both professional & plant based cooking. She has an incredibly inspiring story which you can check out on her lifestyle blog here, but in the meantimeyou have to try out this dish! Thank you SO much for sharing this meal with us today Lisa! ENJOY!

Coconut Braised Lentils – By Lisa Magoulas
photo (68)
Ingredients: 
  • 1 yellow onion
  • 4 cloves garlic
  • 1 tbsp fresh ginger
  • 1 whole lime (juiced)
  • 1/2 cup sun-dried tomatoes*
  • 2 cups cooked lentils (use any kind of lentils you want, even canned, just make sure you rinse them)
  • 1/2 tsp chili flakes (or to taste)
  • 1 tbsp coconut oil**
  • 1/2 lb fresh spinach (Or any greens you prefer. I’ve also used tofu, pineapple or sweet potatoes)
  • 1 – 14 oz can coconut milk
  • 1 tsp ground ginger
  • 1 tsp crushed red pepper
  • 3 tbsp fresh, chopped cilantro
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 bunch cilantro (to garnish)

Directions:

Ingredient Preparation 

  • To prepare your ingredients, first dice the onion and mince the garlic and ginger.
  • Next, zest the lime. Juice the lime and reserve for later.
  • Measure out the sun-dried tomatoes.
  • Lastly, drain (if using canned) and measure out the lentils. Rinse.
  • Gather the chili flakes and coconut oil.

Cooking the Dish

  • To cook the dish, heat a large skillet or deep sauté pan over medium heat and then add the oil, followed by the onions and a good pinch of salt.
  • Let the onions sweat for about 10 minutes or until translucent (in this case, a bit of color is fine).
  • Once soft, add the garlic and ginger and let cook for another minute or so.
  • Add the sun-dried tomatoes, lime zest, lime juice and chili flakes. Let it cook for another minute or so.
  • Next, add the lentils and stir to coat in the tomato mixture. At this point, turn up the heat slightly and sort of fry the lentils a bit. Keep an eye on them though so they don’t scorch. You just want them to have a little color. This should only take a few minutes.
  • Once the lentils are heated through, turn the heat down slightly and start to add the spinach, a handful at a time.*Note: If using baby spinach you can add it as is. If you are using regular spinach, you will need to chop or tear it up a bit.
  • Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.
  • To finish the dish, add the coconut milk and bring to a simmer.
  • Stir to combine and then add the ground ginger and cilantro.
  • Taste for seasoning. Add more lime juice, salt and/or pepper as needed.

Once everything has heated through, serve immediately. The spinach will start to lose its color and it won’t look as nice. Serve it with brown rice or any grain of your choice. Garnish each plate with a healthy serving of fresh cilantro and enjoy!

To find out how YOU can be our next Monthly Meatless Meals feature, click HERE!

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2 Comments

  1. Lisa Magoulas September 28, 2015 at 7:40 pm - Reply

    Hi Brit,

    Thank you so much for featuring one of my recipes. I’m so honored. You’re the best.

    xoxo
    Lisa

    • Brit Linton September 28, 2015 at 8:11 pm - Reply

      Hey Lisa! Thanks for coming aboard for the day! It was an absolute pleasure! Be sure to keep in touch! Brit 🙂

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