Gluten Free / Vegan Option


It's starting to feel like the holidays here in the Bay Area and I couldn't be more excited! When the weather gets cold, I crave the warmest and toastiest meals imaginable! Tonight I made a super thick and creamy red lentil curry and paired it with some black rice and garnished it with pico de gallo. Leave a comment and let me know what you think!



1 1/2 cups red lentils

1/2 yellow onion, diced in small pieces

2 tb ghee (or coconut oil to make vegan)

2 tb red curry paste

1 tsp garam masala

3/4 tsp curry powder

1/2 tsp turmeric

1 tsp coconut sugar (or date sugar)

1 to 2 garlic cloves, minced

1/2 tsp cayenne pepper

1 teaspoon minced ginger

1 can tomato sauce

1/4 cup light coconut milk

pico de gallo for garnishing

side of wild rice



Prepare your lentils on the stove according to instructions. Meanwhile, in a saute pan over medium heat, melt your ghee (or oil). Saute onions about 3 to 4 minutes, until they start getting soft. Next, add all of your spices and stir for another 2 to 3 minutes. Add the tomato sauce and bring to a simmer. Finally, add the cooked lentils to the pan, along with the coconut milk, and mix everything together. Add salt/pepper to taste. Serve with wild rice and garnish with pico de gallo.