Vegan Coconut Rice and Coconut Lentil Dahl

Today it was rainy and damp outside (my favorite weather though) so I spent the day inside cuddled up with Netflix in bed and started to get an insane craving for some thick curry and fluffy rice so I did a little internet research and mixed together a few recipes to make this fabulousness. My dad came down in the middle of this cooking and just sat there waiting for it to finish, it made my entire house smell fabulous and home-y. Hope you enjoy as much as I did.

Coconut Lentil Dahl

• 2 tbs coconut oil 
• 2 small yellow onions diced
• 3 cloves garlic chopped finely
• 1 tbs fresh ginger peeled and chopped finely (don't skip this part, it makes all the difference) 
• 1 1/2 tsp curry powder
• 1 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp black pepper
• 1 tsp pink salt (just my preference but you can use regular kosher salt)
• 1/2 tsp red pepper flakes
• 2 cups lentils uncooked (you can use green or red, I just used green because that's all I had)
• 1 can coconut milk
• 4 1/2 cups of water 
• 1/4 cup corn starch (just used this to make it really thick but you don't need to add this, but keep in mind it will be MUCH more liquidy if you don't add it but DO NOT add till the end because yours might end up being much thicker than mine without it)
• cilantro (for topping if wanted, but if you have the gene then don't ;) )

1. Cook the onions, garlic and ginger in the coconut oil for 5 minutes or until the onions start to become translucent
2. Add the spices, coconut milk, water and lentils and cook for 30-45 minutes stirring occasionally until the lentils get soft and the liquid starts to disappear (you may need to add more liquid to help the lentils cook if there isn't enough)
3. Once the lentils are cooked, add corn starch (OPTIONAL) to help thicken it if it isn't thick enough and stir it in until there aren't clumps. Add one tablespoon at a time to ensure you don't use too much
4. Remove from heat and serve over rice/pasta/quinoa or just as is

Coconut Rice

• 2 cups rice (whatever kind you want to use, I chose brown rice)
• 2 cups water (might need to add more)
• 1 can coconut milk
• sprinkle salt

1. Put everything in a pot and bring to a boil
2. Once boiling, put down at lowest heat and cook until all liquid is gone (about the same amount of time it took to make the dahl)  (you should test the rice however once liquid is gone to see if it's crunchy at all, if it is, then add 1/2-1 cup extra water)
3. Remove from heat and fluff with a fork, let it sit for 5-10 mins

The full beauty shot