YIELD: 6-8 servings
2 tablespoons olive or coconut oil
1 medium onion, chopped finely
2 Tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric (or 2 teaspoons fresh grated)
½ teaspoon garam masala (or ground coriander)
1 teaspoon sea salt
2 cups water
1 ½ cups red lentils
1 – 14 oz. can coconut milk
1 medium head cauliflower, cut into 1 inch florets
½ bunch fresh cilantro, chopped
In a large skillet, heat the oil over medium high heat for 1 minute.
Add the onions and cook for 5 – 6 minutes, stirring frequently until the onions are golden brown.
Add the ginger, garlic, cumin, turmeric, garam masala and salt.
Cook for another 1 minute, stirring constantly so the spices don’t burn.
Add the lentils, cauliflower, water and coconut milk.
Stir to combine.
Increase the heat and bring the mixture to a boil.
Reduce heat to a simmer and cover with a lid.
Let cook for 15 -20 minutes until the lentils and cauliflower are tender.
Divide mixture among 6 bowls and top with fresh, chopped cilantro.
SOURCE: Hormone Balance