Recipe Of The Month: Sunny Lentils

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  • 1 tablespoon olive oil
  • 1/3 cup onion, chopped
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon curry powder
  • salt and ground black pepper to taste
  • 1 (15 ounce) can petite diced tomatoes in juice
  • 3/4 cup red lentils
  • 2 tablespoons shredded sweetened coconut
  • water


  1. Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
  2. Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.

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