You guys, when it comes right down to it, I’m an OCD hypochondriac. I’m pretty sure I’m singlehandedly driving Web MD’s traffic right now.
In between stuffing my face with green curry lentils, I’ve been known to do investigative work on Web Md and make extreme self-diagnoses. I also do this in between bites of sandwiches. And chocolate chip malt cookies. It’s ridiculous, and I know it’s ridiculous. I have a hard time not being ridiculous on this one. Because I definitely have at least 5 types of cancer.
This week, I read an article about inflammation and how processed foods have slowly been disease-ing my body for the last 20 some years.
And of course, I read it on the way to meet friends for greasy inflammatory appetizers. Of course.
My hypochondraic self panicked as I heard my other self ordering the waffle fries. Omega 6. Cancer. Heart disease. Certain death. But hot, salty, fried perfection! Stop, order, no, waaaait!
I thought I had already kinda done the lentil thing this month. What kind of person posts two recipes for lentils within a few days of each other? An OCD hypochondriac French fry lover looking for a second chance at life? I think so.
In honor of my new quest for anti-inflammatory foods, and in honor of myself still planning to eat French fries until kingdom come, I’m so pumped to share with you this recipe. It’s a deeeelicious way to treat your body right. Kinda like fries, but not.
Hello saucy lentils, curry paste, a punch of spice, coconut creaminess, and fresh spinach.
Hello and nice to meet you, lentil lover.
These easy coconut green curry lentils are so delicious and so healthy! Loaded with spices, coconut milk, spinach, and lentils.
- 1 cup uncooked lentils, rinsed
- 1/2 cup bulgur
- 2 1/2 cups water or vegetable broth
- 1/4 cup green curry paste
- 3/4 teaspoon turmeric
- 1 tablespoons tomato paste
- 1 1/2 tablespoons butter
- 2 cloves garlic, minced
- 2 teaspoons garam masala
- 1 teaspoon sea salt
- 1/2 cup coconut milk
- 1 teaspoon fresh ginger, peeled and minced
- 2 cups fresh spinach, stems removed
- Greek yogurt for topping
- Place lentils, bulgur, 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil and simmer for 15-20 minutes or until lentils are mostly cooked. Add the remaining 1/2 cup water during cook time if lentils and bulgur have absorbed all the water. You want to cook it until there is no liquid remaining. Turn the heat to medium or low, if it’s not already.
- Keeping the saucepan on the heat, stir in the tomato paste. Mixture should thicken slightly. Add butter, garlic, and garam masala; stir to combine until butter is melted. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy.
- Remove from heat and stir in ginger and spinach until barely wilted. You can also serve this with fresh spinach, adding it just before serving.
This can be vegan if you omit the butter and yogurt. Thanks to KitchenLab for inspiring this recipe!
Alright, speak out, friends. What’s your take on the anti-inflammatory stuff? And if you have any great anti-inflammatory recipe ideas, I’d love to hear them.
Cause all I’m seeing right now is LENTILLLLLLLLS.