I wasn’t going to share this recipe because it looks gross. But it tasted SO good that my husband, who has the stomach the size of a pea, had second helpings right away and took a third helping to work the next day for lunch (which actually disappeared–he tends to forget to eat at work) and told me I should share the recipe on my blog. He also used to regularly respond to my inquiries of his opinion on vegan recipes with “it was fine—would have been better with meat.” Which this recipe did not elicit. So it’s meatless monday and I’m sharing it with you all. I made this in the crock pot so I can hardly take the credit, it was so stupid easy.
1 cup of dry lentils
2 cups of of broth
2 cups of canned coconut milk/cream
12 oz can of chopped green beans
1 onion, diced
4 garlic cloves, chopped
Dash of salt, dash of cinnamon, dash of nutmeg
Eyeball amounts of (I poured generously) curry powder, tumeric powder, cumin powder.
7oz can of jalapeno salsa
1 cup white rice
1 Tb coconut oil
Directions: on the stove top, cook chopped onion until clear, add garlic cloves, add a bit of water and till the onions turn brown. Scrape into the bottom of crock pot and add the lentils, 1 cup of the broth and 1 cup of the coconut milk, the dash of salt, the curry, tumeric, and cumin powder, the green beans and 7oz of jalapeno salsa. Set on high for about 5 hours, stir, then set to low.
Add into rice cooker: the rice, the remaining cup of coconut milk and broth, dash of salt, cinnamon, nutmeg and Tb coconut oil, stir and set. When the rice is done stir it, and stir the lentils again (you may need to add water if it is drying out) and serve the lentils over the rice.
This made 4 servings.
Easy peasy lemon squeezy!
Very flavorful, easy, and good for ya. The jalapeno salsa gives it just the right amount of kick and the other spices are warm and delicious. They flavored the whole dish enough that my husband didn’t pick out his green beans…lol.