1/4 cup coconut powder (I just blended 1/4 c unsweetened shredded coconut)
1 (4 inch) cinnamon stick
2 1/2 tablespoons curry powder
2 tablespoons ground coriander
2 cups red lentils
salt and pepper to taste
1 bunch fresh cilantro, chopped
Directions
Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; 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 coconut milk, and add the molasses, honey, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa or rice.
1 tlbs olive oil
1 onion, chopped
2 bay leaves
1 tsp ground cumin
2 tlbs oregano
1/2 tlbs salt (add more to taste)
2-3 zucchini, chopped
2 green bell peppers
3 cloves minced garlic
2 cans chopped green chili peppers
3 cans crushed tomatoes
1/4 cup chili powder
ground pepper to taste
1 (15 ounce) can kidney beans, drained
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the green bell peppers, garlic, and green chile peppers. When vegetables are heated through, reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans, and zucchini. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
