This delicious recipe is budget friendly, vegan, freezes well and is loaded with nutrients for the whole family. The lentils and kidney beans provide iron, protein, antioxidants, folate, folic acid, and fiber. These are vital nutrients for fertility and a healthy pregnancy. The bone broth used helps boost immunity, improve gut health by feeding the good gut bacteria. Additionally, the broth is full of easy to absorb nutrients like collagen, iron, protein, gelatin, and amino acids.
1 1/2 cups rinsed lentils
1 can kidney beans, drained and rinsed
1 yellow onion, diced
2 cloves garlic, minced
2 inches minced ginger or 1 tsp fresh ginger paste
1 28oz can of organic diced tomatoes
2 1/2 cups bone broth
1 can full fat coconut milk
1 tsp garam masala powder
1 tsp salt
1 tsp paprika
2 tsp curry powder
2 tsp cumin
- Add 1 tbsp coconut oil to pan on medium heat. Add onion, garlic and ginger and saute until onions are translucent and slightly golden.
- Add spices (garam masala, curry, cumin, paprika and salt) to pan and stir. Allow spices to mix with onions, garlic and ginger and continue to cook for 3 more minutes.
- Add lentils, kidney beans, coconut milk and broth to pan. Allow to simmer for 25-30 minutes.
*Serve along side brown rice or baked russet or sweet potato.
*If making in crock pot, do step 1 and 2 on the stove and then transfer to crock pot and cook on low for 4-6 hours.