Source: Andrea Bemis,


1 cup white rice
2 Tablespoons coconut oil
1 medium onion, finely chopped
1 Tablespoon finely minced fresh ginger
2 cloves of garlic, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon ground turmeric
1 teaspoon salt
1 jalapeño pepper, seeded and diced
2 cups vegetable stock
1 1/2 cups dried red lentils
2 medium sized zucchini (about 1 pound) cut into 1/4 inch thick chunks
1 (14 oz) can full-fat coconut milk
1 cup fresh cilantro, roughly chopped
Juice from 1 lime
optional plain grass-fed yogurt for serving


Cook the rice according to your specific rice directions.
Heat the coconut oil in a large pan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Add ginger and garlic; continue to cook for an additional 1 minute. Stir in cumin, coriander, turmeric, salt and jalapeño pepper. Cook, stirring often for about 2 more minutes.
Add broth, lentils, zucchini and coconut milk. Bring to a low boil, reduce heat and simmer for about 20 minutes, or until the lentils and zucchini are tender.
Serve over rice with minced cilantro, fresh lime juice and optional yogurt. Season to taste with salt + pepper