Goodbye to canned soup and over-salted mediocre take out. This  Simple Curry Stew tastes gourmet and only takes 20 minutes to put together requiring one pot, one pan, a knife and a grater. The vegetable saute’ adds depth while the rich flavors of Temple Taste Curries elegantly compliment the red lentils. The coconut cream and ginger just add a little bit of that restaurant flare that will have you coming back for more. And with time for the flavors to meld, it gets even better the second day. Enjoy decadence that is perfectly suited for a Cleanse and Rejuvenation plan.

3 c. Purified water
1.5 c. Organic Red Lentils with
Optional: 1/2 t. Temple Taste Digest Ease (improves digest-ability of lentils and beans)
2 T. Virgin Coconut Oil or Ghee
1 c, Red Onion chopped  (1/2 onion)
1 c. Fennel minced (1 small bulb chopped)
1.5  c. Garnet Yam or Parsnip or Jerusalem Artichoke coarsely grated
1 t. ginger finely grated (generous teaspoon)
Optional: 1 t. garlic finely grated   (generous teaspoon)
1 T. Temple Taste Curry (Sumptuous, Simply Sweet or Madras)
1/2-3/4 c. coconut milk (from the can full fat or light)
1/2 t. Real Salt and Cayenne to taste
Garnish: 1/4 cup Fresh Cilantro minced 

Preparation Notes: Time 25 minutes 6 Servings
Rinse lentils and place in a pot with 3 c. of purified water and Digest Ease.
Bring lentils to a simmer and then turn on medium low heat. Set timer for 20 minutes.
While lentils are cooking wash and peel away or scrape the outer skin from the following vegetables. 1 medium red onion, 1 medium fennel bulb, and 1 root vegetable of you choice: garnet yam or parsnip or Jerusalem artichoke (sunchokes).
Chop the onion and fennel and place in a medium pan with 2 Tablespoons oil.
On medium heat saute’ onion and fennel adding the grated ginger and garlic and stirring as needed.
While onion mixture is cooking grate the root vegetable of your choice with a medium blade.
Stir in the grated root vegetable and cook the vegetable mixture for about 5 more minutes. (or longer if needed)
When the vegetables are done the onion and fennel will be translucent and the vegetables will be slightly caramelized.
(maybe even have a golden hue)
When the lentils are almost finished cooking stir in the 1 Tablespoon of Temple Taste Curry, 1/2 teaspoon of Salt and 1/2 to 3/4 cup Coconut Cream. (the amount depends on your taste)
Turn off the heat when the lentils are done and stir the vegetable mixture in.
Allow the Curry Lentil Stew to sit for 5-10 minutes with the lid cracked slightly open before serving.
Garnish with chopped Cilantro

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