Average Recipe
Prep Time
15 minutes
Cook Time
2 hours 30 minutes

This delicious, nourishing casserole makes the perfect fall or winter plant-based meal. I initially created this recipe to utilize the fresh turmeric I had on hand, but it also can be made with dried. If you work during the week, then try making this recipe on the weekend to have available for the week. The long baking time may not make this suitable for a quick weeknight meal. I use a stone casserole dish for this recipe. Portions can also be frozen into small containers for future use. Enjoy!

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Nourishing the New Mom

2 tablespoons extra virgin olive oil
1 medium onions chopped
2 tablespoons finely chopped fresh ginger
1 tablespoons finely chopped fresh turmeric ( or 1 teaspoon dried)
2 teaspoons curry powder
1 teaspoons ground coriander
½ teaspoons cinnamon
2 teaspoons sea salt
2 large carrots chopped
1½ cups dried French lentils sorted and rinsed
1 cups uncooked brown jasmine rice
5 cups water
1 cans coconut milk