Another delicious and health promoting recipe from my great friend Judy Converse. I love this over steamed cauliflower. Also good with bratwurst or chicken sausage. More calories? For underweight kids I add chopped sweet potato to this recipe. Did you love this recipe? Don’t miss a single one!! Join today and get your FREE copy of Dr. Jill’s Paleolicious Snack Ideas!
Add lentils and water to a pot. Cover and bring to a boil. Cook for 5 minutes or until foam appears on top. Reduce heat to steady simmer and skim off the white foamy stuff with a spoon or flat wood spatula. Continue cooking this at medium heat for 30 minutes or until soft.
In a separate saucepan, sauté to soft in 2-3 TBSP coconut oil and 1 TBSP sesame oil and add all spices, onion, garlic and carrots.
Transfer the spice and veggie mixture to the lentils. Stir in coconut milk.
Add 3 bay leaves.
Continue simmering for up to four hours, stir occasionally to prevent sticking at bottom of pan. Season to taste with more hot spices, salt or pepper.