2 tsp. Organic Coconut Oil *
1 small onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
3 cups water
½ cup Raw Organic Coconut Butter (gently warmed to soften) *
1 Tbsp. Coconut Sugar
¼ tsp. Cinnamon Powder
1 Tbsp. curry powder
2 tsp. ground coriander
¾ Cup Sprouted Organic Lentil Flour *
1 Tbsp. of tamarind concentrate (can substitute tamarind paste or apple cider vinegar)
3/8 bunch fresh cilantro, chopped
salt and pepper to taste
Scoop of plain yogurt, if desired
Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic, and lower heat. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more.
Pour in the water and add the coconut sugar, coconut butter, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium heat, then whisk in the lentil flour, lower heat, cover and simmer for approximately 10 minutes. Stir frequently as the lentils cook to keep them from sticking.
Add a tablespoon of tamarind concentrate (or tamarind paste or apple cider vinegar to taste) before serving to add tartness. Season to taste with salt and pepper, and stir in the chopped cilantro.
Great topped with a dollop of plain Greek yogurt. Delicious by itself as a side dish or served over a bed of rice or quinoa. Can also thin a bit for a delicious soup.
* SUGGESTED BLUE MOUNTAIN ORGANICS PRODUCTS:
Organic Coconut Oil
Raw Organic Coconut Butter
Sprouted Organic Lentil Flour