So many of you are familiar with Summer Sanders of STRONG + RADIANT, for she is also the mastermind behind LOCAL Juicery in Sedona. I mean, who can forget this amazing matcha mylk recipe she shared last year? Today she is back again with another recipe - that I know will become one of my Sunday meal prep staples. The perfect cozy fall staple.
S | This has been warming up my family during this change of season. We live in Sedona, AZ and weather in the desert is really mysterious. It’s always very cold at night and then heats up in the day. This recipe lends itself to all seasons because it can be eaten both warm or cold. I love adding it to a salad the day after.
It’s perfect for when you want something fully nourishing and healing but also extremely yummy! I sometimes play with the recipe and add squash, greens and other spices. Feel free to add your own flare.
1 large sweet onion, chopped
1 tablespoon ginger, minced
1 tablespoon turmeric, minced
2 tablespoons, grass fed ghee
6.5 cups water
1 tablespoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon cinnamon powder
1/2 teaspoon coriander powder
10 oz sprouted lentils
1/2 cup coconut milk
4 tablespoon tomato paste
1 teaspoon sea salt
1/2 cup cilantro, stemmed to garnish
1 lime for topping
3 cups cooked white basmati rice
in a large soup pan, add the onion, ginger, turmeric and ghee. Cook for 5 minutes until the onion is tender. Next add the water following with the spices: cumin, turmeric, cinnamon and coriander. Once the water is boiling, add your lentils, turn down to medium heat and cover.
In a bowl, add the coconut water, tomato paste and sea salt, whip together and then add to the lentils. let it cook for 20-25 minutes, then turn off.
I like to let it set for 45 minutes before I eat so the lentils get infused with the spiced. Top with a squeeze of lime, cilantro, and a pinch of salt if you’re like me!