Lentil Curry with Coconut

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I am trying to escape the cult of 'super busy'. Do you ever feel like you over commit? Like you need to be in a thousand places at once? Like you need a clone?

Yeah, me too. So I am working on it. When I commit to too many things, it really stresses me out which leads to my anxiety turning on in full throttle. BUT, the catch 22 is that even when I say no, I feel awful about it and my anxiety kicks in. It's tough.

Recently I stumbled upon the 5 by 5 rule and I am trying to say yes a bit less and implement this rule a bit more.

Now on to the FOOD - the reason you came to this blog. For the past two months I have been making some kind of soup or crock pot recipe on Sunday afternoon. This meal then feeds my husband and I on Monday and Wednesday night when I work late. The recipes have been super easy – like just reheat and serve.

I have also been working on getting more protein in my diet. As most of you know, I am a ovo-pescatarian (meaning I eat eggs and fish but no other animal products). Making sure that I eat adequate protein is always a challenge – and honestly, I don’t want to eat seafood every single night. Luckily, this recipe is loaded with protein and fiber to keep me full. I included brown lentils in this recipe, but, you can use whichever color you’d like.

This recipe also has a really rich orange-ish color from turmeric. My Golden Milk post from last year gives you all the details on why turmeric is so beneficial - so be sure to check it out.

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  • 2 tablespoons oil (of your choice)
  • 1 Tbsp. cumin
  • 1 Tbsp. coriander
  • 3 cloves garlic, minced
  • 1 – 28-ounce can of crushed tomatoes
  • 2 Tbsp. ginger, grated
  • 1 Tbsp. turmeric 
  • 1 cup dried lentils
  • 3 cups water
  • 1 – 15-ounce can coconut milk
  • 1 cup cherry tomatoes, chopped
  • 1 cup cilantro, chopped


  1. Melt the oil in a large skillet over medium heat
  2. Add the cumin, coriander seeds, and garlic
  3. Stir until the garlic begins to brown, about 45 seconds
  4. Add the crushed tomatoes, ginger, and turmeric and let simmer for approximately five minutes stirring the pot a few times
  5. Next, add the lentils and 3 cups of water to the skillet and bring it to a boil
  6. Reduce the heat to low, cover the skillet, and let it simmer for 40 minutes, or until the lentils are soft enough to eat
  7. Once the lentils are cooked, add the can of coconut milk, cherry tomatoes, and cilantro
  8. Remove from heat and enjoy

Note: If you follow the Wahl’s Protocol, be sure to soak the lentils overnight and then reduce water in the recipe to 2 cups. Add more water as needed. If you are a FODMAPer, use canned lentils and reduce the water to 1 cup. Significanlty decrease cooking time to 15 minutes.

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