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  • 2 tbsp coconut oil
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 head of garlic chopped
  • 1 28 oz can of crushed tomatoes
  • 2 tbsp ginger chopped
  • 1 tbsp turmeric
  • 2 tsp sea salt
  • 1 cup brown lentils dried
  • 1-2 tsp cayenne pepper to spice it up (optional)
  • 1 15 oz coconut milk canned
  • a few handfuls cherry tomatoes
  • 1 cup chopped cilantro


In a large pot, heat coconut oil over medium-high heat. Add cumin, coriander seeds and toast until they start to brown (around 45 seconds). Add the garlic to the pot and let it brown (about 2 minutes). Add the can of tomatoes, ginger, turmeric, and sea salt and cook. Stir contents a few times. Cook for 5 minutes. Add lentils and cayenne pepper. Add 4 cups of water to the put and bring to a boil. Reduce heat to low, cover the pot, and let simmer for about 35-40 minutes or until lentils are soft. Start your rice. Stir pot a few times to prevent lentils from sticking to the bottom of the pot. Once they are done, add coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove pot from heat and stir in cilantro. Enjoy!

Earlier Event: March 30
Later Event: March 31