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Skin Healing Lentil Curry

Comfort food that is good for your skin? That’s exactly what you’ll find in this warm, hearty lentil stew. A little-known nutrition secret is what’s good for your gut is what’s good for your skin. Another way of thinking about this is, don’t put on your skin what you wouldn’t want inside your skin. Because your inner biome reflects your outer shell (your skin), the time you invest nourishing your microbiome and reducing inflammation is reflected on the skin with less redness, irritation and breakouts.

Nourish your skin with this hearty stew that combines the microbiome support from many fiber-rich plant foods including the prebiotics found in onions and garlic, gut healing glycine from bone broth, immune supportive compounds in coconut and of course all of the anti-inflammatory spices. You can even add supplemental collagen and elastin to the mix for even more gut – and skin – healing power. Top it with some yogurt for probiotics and you are ready to face the world!

Prep time: 10 minutes

Cook time: 45 minutes

Makes: 4 servings

Recipe Ingredients:

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 medium carrots, diced
  • 1 red bell pepper, core removed and diced
  • 4 cloves garlic, minced
  • 1 inch piece of fresh ginger, grated
  • 1 tablespoon curry powder
  • 6 cups bone broth (or substitute vegetable broth)
  • 1 cup red lentils, rinsed
  • ½ cup full-fat coconut milk
  • 4 cups baby kale
  • 2 scoops Body Kitchen Youthful Beauty Collagen
  • 2 capsules Body Kitchen Pro-Elastin (optional)
  • Sea salt and black pepper, to taste

Optional serving suggestions: quinoa or cauliflower rice

Optional toppings: organic whole milk yogurt or coconut yogurt, chopped fresh cilantro 

Recipe Directions:

  1. Heat a stock pot over medium heat. Add the coconut oil and onions. Sauté until translucent, about 3-4 minutes.
  2. Add the carrots, bell pepper, garlic and ginger. Sauté for another couple minutes. Add the curry powder and stir to incorporate for another minute.
  3. Add the bone broth and red lentils. Bring the soup to a boil, cover and reduce heat to a simmer. Simmer for 25-30 minutes until the vegetables and lentils are soft. Turn off heat.
  4. Stir in the coconut milk, baby kale, collagen and optional elastin. Season with salt and pepper to taste.
  5. Serve immediately over quinoa or cauliflower rice, topped with yogurt and cilantro, as desired.
  6. Store leftovers in a covered glass container in the fridge for up to 4 days.

Nutrition facts (1 serving without options): 400 calories, 32 grams protein, 11 grams fat, 46 grams carbohydrate, 10 grams fiber 




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