Ingredients
2 TB. coconut butter
1 onion, chopped
8 garlic cloves, sliced
2 in. piece of ginger, minced
3 tsp. ground coriander
2 cups carrots, sliced
1/2 cup water
2 cups lentils (I use 1 cup french and 1 cup red)
12 cups of water
2-3 tsp. salt (depending on salt tolerance)
2 roma tomatoes, chopped
2 cups of bok choy (mostly the tops)
1/4 cup raw sunflower seeds
Cinnamon-Scented Brown Rice:
2 cups short grain brown rice
4 cups water
pinch of salt
1 small cinnamon stick
Directions
- Saute onion, garlic, ginger, carrots and coriander in the coconut butter for about 4 minutes. Add water to deglaze the bottom of the pot and continue to cook for an additional 8 minutes.
- Add the lentils, water, salt and tomatoes and bring to a boil. Turn the heat down slightly and lightly boil for 40 minutes.
- Add the bok choy and sunflower seeds and continue to cook for an additional 20 minutes.
- To make the rice:
- Bring to a boil on the stove top.
- Cover and bake in the oven for 35 minutes.
Cook’s Note
Garnish with lots of freshly chopped basil and scallions and tomatoes. I also added chili oil for an extra kick!