Why This Recipe Works for You

This hearty lentil curry is perfect for high carbohydrate processors with AMY1 gene advantage. The combination of lentils and brown rice provides complete protein while being naturally dairy-free.

Ingredients

• 1 cup red lentils, rinsed
• 1 cup brown rice
• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can (14oz) coconut milk
• 2 cups vegetable broth
• 1 can (14oz) diced tomatoes
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook brown rice according to package directions. Set aside.
2. Heat coconut oil in a large pot over medium heat.
3. Add onion and cook until translucent, about 5 minutes.
4. Add garlic and ginger, cook for 1 minute until fragrant.
5. Add curry powder, turmeric, and cumin. Cook for 30 seconds.
6. Add lentils, coconut milk, vegetable broth, and diced tomatoes.
7. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
8. Stir in spinach and cook until wilted.
9. Season with salt and pepper to taste.
10. Serve over brown rice and garnish with fresh cilantro.

Nutritional Benefits

• Lentils: High in protein, fiber, and folate
• Brown Rice: Complex carbohydrates and B vitamins
• Coconut Milk: Healthy fats and creamy texture without dairy
• Spices: Anti-inflammatory and digestive benefits