Mold Detox Friendly Vegan Coconut Curry Lentil Dip
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
- 1 cup red lentils, rinsed
Ingredient noteThe Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/2 cup of red lentils per serving, so it is likely tolerated by many. If you prefer to always avoid red lentils, please tap it and change its rating to Red.
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tbsp fresh lime juice
- ¾ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- pita bread or sliced vegetables, for serving (optional)
Can be omittedpita bread
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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