This is a tasty, satisfying meal. Serve with steamed kale, chard or spinach.
Turmeric is the one substance that can target the nucleus of a cancer cell!
1/3 c. diced sweet Onion
3 large cloves organic Garlic, minced
2 Tbs. Coconut or Avocado oil
1 c. Red Lentils, rinsed
1 c. Pumpkin pulp, canned or steamed and mashed
1 Yam (washed and diced into 1/2" cubes)
1 stalk Lemon Grass, washed and cut into 3 pieces
2 Bay Leaves
2 tsp. Curry Powder
1 tsp Sea Salt
1 tsp. Paprika
½ tsp. Black Pepper
½ tsp. Turmeric
½ - 1 tsp. Red Pepper Flakes (to taste)
2-3 c. of Water
½ c. organic canned Coconut Milk
Over medium heat, sauté onions and garlic in coconut oil for about 3 minutes. Add lentils, pumpkin and potato to pan and sauté for 3 more minutes.
Add lemon grass, bay leaves and seasoning, and enough water to fully cover ingredients. Stir and bring to a boil.
Lower heat to medium-low. Cover and cook for 25 – 30 minutes, stirring occasionally so contents don’t stick to bottom. If needed, add more water to retain curry consistency.
Add the coconut milk during the last 5 minutes of cooking.Remove lemon grass stalks and bay leaves.
Serve in bowls over greens.
