- 1/2 cup chopped onion, chopped
- 1 tbsp olive oil
- 1 cloves garlic, finely chopped
- 1 tsp curry powder
- 1 cup vegetable broth or water
- 1 cup Yukon Gold potatoes, with skin, cut into cubes
- 1/2 cup dried green lentils, rinsed
- 1/2 cup full-fat coconut milk
- 1 tbsp fresh parsley, chopped
- Sea salt and pepper
Place a skillet on medium heat and add the olive oil and onions. Sauté the onions until slightly translucent. Add the garlic and curry powder and sauté for 1 minute. Add the remaining ingredients except for the parsley and bring to boil. Lower the temperature and let simmer, uncovered, for about 35 minutes or until the lentils are tender. Season with sea salt and pepper. Serve over brown rice.
