What's For Dinner: Finding Stillness in Coconut Curry Lentils

February often feels like a deep breath before the world bursts into spring. The days are still short, the air often carries a crisp chill, and my introverted heart finds its truest comfort in the soft glow of a lamp and the gentle hum of quiet moments. It's a time for reflection, for gratitude for the simple blessings that sustain us, and for nourishing our bodies with warmth from the inside out. There’s a particular peace in knowing a wholesome, comforting meal is simmering gently on the stove, offering a little anchor in the often-swirling seas of daily life.

Lately, my kitchen has been a small sanctuary, a place where I can just be. And lately, being often involves the quiet grace of a bowl of coconut curry lentils. It's not a dish that demands urgent attention or flashy presentation; rather, it’s a humble offering that wraps you in a hug. As the vibrant spices mingle with the creamy coconut milk, filling the house with a fragrance that promises warmth, I often find myself pausing, a quiet moment of thanks rising in my heart. It's in these small, sensory graces that we remember the goodness woven into the fabric of our days, even when things feel a little… much.

This dish is a testament to the beauty of simple ingredients coming together to create something truly soul-satisfying. It asks for a little presence, a gentle stirring, and then generously gives back a feeling of contentment and deep nourishment. It’s a gentle reminder that some of the best things in life don't need to be complicated to be profound.

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated (about 1 tablespoon)
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for a little warmth)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (13.5 ounce) can full-fat coconut milk
• 4 cups vegetable broth
• 1 cup brown or green lentils, rinsed
• 1/2 cup chopped fresh spinach or kale (optional)
• Salt and freshly ground black pepper to taste
• Fresh cilantro, for garnish
• Cooked rice or naan bread, for serving

Instructions

1. In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
3. Add the cumin, turmeric, coriander, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to toast the spices.
4. Pour in the diced tomatoes (with their juice), coconut milk, and vegetable broth. Bring the mixture to a gentle simmer.
5. Add the rinsed lentils. Stir well, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Check periodically and stir to prevent sticking.
6. If using, stir in the spinach or kale during the last 5 minutes of cooking, until wilted.
7. Season with salt and pepper to taste.
8. Serve warm over cooked rice or with naan bread, garnished with fresh cilantro. Take a deep breath, and savor the quiet comfort.

As the days slowly lengthen and the promise of spring begins to stir, let us not rush past these moments of quiet sustenance. There's a profound grace in slowing down, in taking time to prepare and receive nourishment, both for our bodies and our spirits. These simple acts of care are often where we encounter the most genuine sense of peace.

What simple ritual brings a quiet moment of grace into your day, inviting you to simply be?

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Photo by Clark Douglas (@clarkdouglas)

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