This recipe is very simple and comes together quickly. But it packs quite a flavor punch! Increase the spices if you want more heat. This is an ideal dish to make when meal prepping because each component can be made ahead of time and reheated when ready to eat. It can also be served on top of a bed of mixed greens for a hearty salad, on top of a roasted sweet potato, or turned into a wrap. Or use this dish as the base for a grain bowl by adding additional roasted veggies and a sauce. Protein-packed yumminess!

Swap out the green lentils for red lentils for a real treat! Red lentils break down more completely than the green variety, which creates a different texture. This is also a great recipe to incorporate into your rotation because it is so healthy for hormone health! Our hormones need protein, a little fat, and a TON of veggies to function at optimal levels. 

Makes about: 3 servings

Coconut Rice

Ingredients:

1 cup brown rice, soaked for at least 1 hour, rinsed

2 cups water

1 tablespoon shredded coconut

1 teaspoon coconut oil

Directions:

In a medium pot, combine all ingredients and cover with a lid. Bring to a boil then reduce the heat to a simmer. Cook until all the water is absorbed, about 20 minutes, but resist the urge to lift the lid to check for doneness several times. Also, make sure to not stir the rice.

Once the water is absorbed, remove from heat and let sit for 10 minutes without disturbing, this is key to fluffy rice! After 10 minutes, fluff the rice with a fork.

Lentil Dahl

Ingredients: 

1 medium onion, chopped

1 tablespoon coconut oil

2 teaspoons curry powder

1 teaspoon turmeric powder

½ green lentils

1 ½ cups water

¼ teaspoon salt, optional

Cilantro, chopped, optional

Directions:

Dry saute onions by warming a medium-sized pot over medium heat. When the pot is warm, add the onions. Do not stir them. They will begin to stick to the bottom, which is good because it helps to develop flavor. The onions will begin to turn translucent. If they begin to burn, lightly stir or add a tablespoon of water, but only if absolutely needed. 

Once the onions are translucent, add the spices and saute for about 30 seconds. Add lentils and coconut oil, stirring to coat the lentils. Then add the water, cover, and simmer for about 20 minutes, or until the lentils are tender but not mushy. If any water remains, drain it out using a fine-mesh strainer. If when the water is absorbed, the lentils are still crunchy, add more water to just cover the lentils. Then cook until tender and strain off any remaining water. Salt as needed.

To assemble:

Place the coconut rice in bowls and top with lentil dahl. Top with fresh cilantro, if desired. Store leftovers in a covered container for up to 3 days in the fridge.