Coconut Lentil Curry

I feel like I'm finally getting the hang of fall.  All of my cozy sweaters and fuzzy socks have been pulled out from storage.  I'm lighting more candles, going to bed earlier, and using my oven every day.  I'm also creating more breathing room in my life and attempting to carve out some quiet time just for me. 

These past couple of months I've found myself moving in a million different directions with various projects and commitments in my life.  It's definitely time for me to slow down, reflect, and reevaluate my priorities.  My hope is to use these next two months to refocus my energy so I can start the New Year refreshed and ready to bring new opportunities into my life.  Are you with me?



There's nothing better to renew your energy or celebrate the season than lentil curry with coconut milk. This can be served over rice or on its own. I really like to serve it with warm bread for dipping. This recipe involves very little prep time, so it's perfect for a quick weeknight meal when all you want to do is cozy up in your fall sweater, light some candles, and enjoy a quiet dinner with yourself.


Coconut Lentil Curry
Serves 4
1 Tablespoon olive oil
1 medium yellow onion, diced
2 teaspoon cumin
2 teaspoon curry powder
1 cinnamon stick
2 bay leaves
4 garlic cloves, minced
2 Tablespoons fresh ginger, minced
2 carrots, diced
2.5 cups vegetable broth
1/2 can of coconut milk (about 1 cup)
1 cup green lentils
dash of cayenne pepper
salt and pepper to taste

Add the olive oil to a pot over medium heat.  Add the yellow onion and sauté for five minutes, until translucent. Add the cumin, curry powder, cinnamon stick, bay leaves, garlic, ginger, and carrots and sauté for an additional 2 minutes.  Add the vegetable broth, coconut milk, lentils, and cayenne pepper and bring to a boil.  Simmer, covered, for 30 minutes, or until the lentils are tender. (If too much of the liquid has evaporated, you can add more vegetable broth or water). Remove the cinnamon stick and bay leaves.  Add salt and pepper to taste and serve hot.

Lentil & Tomato Curry

Today was the first session of a 3-day coaching series I am taking. Just to clear up any confusion, coaching is not about sports (well, maybe the sport of life), but is about working with a client to deepen their learning and help them move forward in their actions.

We had an interesting conversation about bodies and body language. Our bodies don't lie. (Unlike our minds which make up stories all day long!) What do you notice when you tune into your body? What is your body telling you?

Tonight my body, particularly my stomach, was telling me that it was time for some real food. The last few nights have been extra busy, crammed with homework and late workouts, so dinner has been a vegetable & protein shake. Fine, tummy, you win. Curry it is!

This recipe is simple and relatively quick. Most of the ingredients are things probably already in your kitchen, making it even more convenient. You can also play around with a lot of different substitutions.

1 large yellow onion, diced
2 cloves garlic, minced
1 cup brown lentils
1 cup water
1 russet potato, diced
1/2 cup frozen peas
1 can diced tomatoes
small handful of cilantro, chopped
1 tsp olive oil
1 tsp freshly grated ginger
2 tsp curry powder
2 tsp cumin
salt and pepper to taste

Simmer lentils, water, potatoes, peas, and can of tomatoes (with juices).

Heat oil in pan and add in onions and garlic. Saute for a few minutes and then stir in the spices. Mix with the lentils and continue to simmer until lentils are soft. Serve over brown rice and garnish with cilantro.

Gluten-free, soy-free