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I was in the mood to make something different today.  Sometimes I feel like all my food tastes the same, like it obviously came from my kitchen and I was ready to change things up.  I’ve been in the mood for lentils and rice, and who doesn’t love a good curry?

  • For the lentils:

  • 8 cups of water
  • 3 Tbs. chicken base
  • 2 cups lentils (1 pound)

  • For the rice:

  • 1 can coconut milk
  • 3 cups water
  • 2 tps. salt
  • 5 tps. sugar
  • 2 cups jasmine rice

  • For the sauce

  • 1 large onion, quartered and sliced
  • 2 medium green peppers, sliced
  • 2 Tbs. coconut oil (or canola oil)
  • 4-6 boneless, skinless chicken thighs (or 2 large boneless, skinless chicken breasts), diced
  • 2-3 Tbs. curry paste
  • 1 Tbs. curry powder
  • 1 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. grated or minced ginger
  • 3-4 garlic cloves, minced or pressed
  • 1 (14.25 ounce) can of diced tomatoes
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • Cilantro and pineapple as a garnish

This meal was inspired by a recipe from Allrecipes, but I added a lot to it.  I used green peppers this time, but you could easily use red or yellow peppers instead and this would also be great with some bamboo shoots thrown in (I would have added these if I had some on hand.)  I served the lentils with a coconut rice which was inspired by my friend Annalise and her great blog sweetannas.com (one of my favorite food blogs!)

This recipe makes a lot of lentils and I am excited to have this as lunch tomorrow.  I am also thinking about using it as a base for a new soup, so stay posted to see what I come up with!

Curry Lentils with Chicken and Coconut Rice

Place water, chicken base, and lentils in a large sauce pan and bring to a boil.  Reduce heat to medium low, cover and cook 30-45 minutes or until tender.

While the lentils are warming up stir together coconut milk, water, salt, and sugar in a medium sauce pan.  Heat until boiling and add Jasmine rice.  Cover and turn heat to low.  Cook for 20 minutes.  Remove from heat and keep covered for at least 10 minutes.

In a large fry pan heat oil over medium high heat and add onions and peppers.  Cook for 5 minutes, stirring to keep from burning.  Push the onions and peppers to the side of the pan and add diced chicken.  Cook the chicken until no longer pink, 5-8 minutes.

In a small bowl stir together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, ginger, and garlic.  Mix until well combined and a paste is formed.  Add to onions, peppers, and chicken and cook, stirring constantly, for 1-2 minutes or until fragrant.  Add the diced tomatoes and turn heat to low.

When the lentils are fully cooked drain off all remaining liquid except about 1 cup.  Pour lentils and liquid into chicken mixture and stir until well combined.  Taste and adjust salt and pepper as desired.

Serve lentils over coconut rice, garnish with cilantro, red pepper flakes, and pineapple.