- Heat coconut oil in a large saucepan over medium heat.
- Add onion and garlic; cook and stir until onion has softened and translucent, about 5 minutes.
- Stir in tomatoes; cook for 5 minutes more.
- Add water, coconut milk, molasses, coconut flour, cinnamon, curry powder, and ground coriander.
- Simmer over medium-high heat; stir in lentils and cook until just tender, 10 to 15 minutes.
- Stir frequently to keep lentils from sticking.
- Be careful not to overcook, lentils should be tender but hold their shape.
- Once lentils are done, season to taste with salt and pepper; stir in chopped cilantro.
- Serve over a bed of quinoa.
Makes 8 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
460 calories, 17 g fat, 13 g saturated fat, 0 mg cholesterol, 35 mg sodium, 61 g carbohydrate, 9 g fiber, 8 g sugar, 19 g protein
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