For about 10 years now, I have been doing a vegan fast during Lentil. This fast feels good, on my body and my mind and I look forward to it every year! It’s a great time for cleansing and balancing, while contemplating whatever points are meaningful to you about Lent and/or fasting. I’m always craving rich, nutritious meals – so tonights coconut curry dish was a no-brainer! It’s so delicious, hearty and soul-warming, that vegan or not – you’ll be adding this to your repertoire of go-to recipes!

(feeds a family of five)

Ingredients for Brown Lentils with Red Coconut Curry:

1 c sprouted brown rice (you could also use cauliflower rice or quinoa!)

2 tsp coconut oil

1 tbsp coconut butter

5 cloves of garlic, minced

2 roma tomatoes, chopped

2 tsp tomato paste

1 tbsp curry powder

2 tsp Real Salt

1 c brown lentils

3/4 c full fat coconut milk

Directions:

Toss the rice into a small pot with 2 cups of water; bring it to a boil, then cover and simmer for 20 minutes.

Add the oil to a medium sized soup pot on medium heat and add the minced garlic, curry powder, salt and simmer for 2 minutes until garlic is fragrant. Add tomato paste and chopped tomatoes and stir together, allowing to simmer an additional 8 minutes together. Now toss in your lentils and add 4 cups of water, plus the coconut milk and bring it to a boil before covering and reducing to a simmer for 40 minutes. While that’s simmering, make your cream ->

 

Ingredients for Vegan Cilantro Cream:

1 c raw cashews, soaked for 2 hrs in water

1/2 c fresh water

1 lime, juiced

1 fistful of cilantro, stems removed

1 clove of garlic

Directions:

Drain and rinse your soaking cashews. Add cashews, fresh water and the rest of the ingredients to a food processor and blend until creamy. You can add more water as necessary, to reach your desired consistency. Top your meal with this and some chopped cilantro and scallion!