Warm, creamy, and just a little spicy these curry bowls are sure to please just about anyone! 

You know those recipes that just ‘happen.’ Like the ones that you hope taste remotely edible and it turns out amazing? Yes, that was this recipe.

I didn’t have much in the house (who else puts of grocery shopping to the last day possible?) which meant I had to get creative. I noticed that I had a bag of lentils, salsa, and some random spices so I threw it all in a pan and prayed it would turn out.

I based this recipe loosely off my Lentil Taco recipe,  but instead of making them thicker, I decided to keep this dish more of a creamy, stew like consistency and served it over rice. I ended up with a super creamy, filling and warm bowl of spicy, flavorful lentils with sticky brown rice. Landon and I both ended up loving this recipe and I had to share with you all.

I think one of the secrets to this recipe is the addition of the fresh parsley, thanks to the mini garden I have going right now.

My main goal is to keep these plants alive and so far, so good. I’ve had them for about a week or so now and they are still living. This is big news, friends. So, if you have fresh cilantro on hand, please, please add it into  your bowl – it makes this dish super flavorful and fresh tasting!

Ingredients

•  1 large onion, diced
• 2 tbsp. Coconut oil 
• 1 1/2 c. Dry Lentils 
• Handfulof kale 
• 1 tbsp. Chili powder 
• 2 tsp. Garlic powder 
• 2 tsp. Onion powder 
• 1 tsp. Parsley 
• 1 tsp. Cumin 
• 1 tsp. All spice 
• 1 tsp. Salt 
• 1/2 tsp. Black pepper
• 1/2 tsp. Cayenne pepper
• *optional* 1 tsp. Curry powder 
• Spinach 
• 1/2 c. Medium salsa 
• Fresh cilantro to top 
• Mozerella cheese or sharp cheddar for topping 

Method

Chop onion and add into pan with coconut oil. Sauté until translucent. Once onion is cooked add kale (as much as your heart desires) and sauté until it cools down a little. Once wilted, add lentils and spices. Sauté for three minutes before adding liquid. Add water and bring to a boil. After it boils, bring down to low and let simmer until it a stew-like consistency. 

Add spinach at the last along with salsa and cook until spinach is wilted. 

Top with fresh cilantro and cheese if desired. Serve over brown rice and enjoy!