I’m definitely not a vegetarian but I love cooking vegan meals! They’re inexpensive, easy, and tend to be quick. Lentils -which I hated as a kid- are now a staple in my house for the aforementioned reasons, plus the fact that they’re super nutrient dense. Reasons to love lentils? They’re a great source of plant protein, fiber, folate, vitamin k, and iron. And they’re yummy.
I found the base for this recipe online a few years ago and adapted it to amp up the veggies even more – it’s so good, it keeps me full for hours (a huge feat), and it’s soon good for you! I eat this on cauliflower rice and with a slice of that super versatile flatbread I shared last week.
Try this out for Meatless Monday or any other day of the week, and let me know what you think!
*Recipe adapted from apinchofyum.com
- 1.5 cup red lentils, rinsed well
- 1/2 yellow onion, diced
- 2 tbsp ghee or grass fed butter
- 2 tbsp red curry paste
- 2 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 tbsp coconut sugar
- 1.5 tsp minced ginger
- 1.5 tsp minced garlic
- cayenne pepper, to taste
- pinch of salt
- 1 14 oz can tomato puree
- 1/2 cup coconut milk (full fat)
- 1 large garnet yam, skin removed, cubed and baked
- 1 cup broccoli, cut into small florets and baked
- 1-2 large handful spinach
For topping: avocado, cilantro, greek yogurt, chopped bell peppers, etc!
1. Cook lentils according to directions (red lentils cook the fastest)
2. Melt ghee or butter in a large pan over medium/ high. Once warm, add onions and ginger and sauté until fragrant. Add the rest of the spices, stirring constantly for another minute or two.
3. Add the tomato puree and simmer until smooth and combined
4. Add cooked lentils & coconut milk – give it a stir, and let it simmer for 20 minutes to let the flavors combine. 10 minutes in, add your already cooked yam and broccoli. When you are ready to serve, add a few big handfuls of spinach or baby kale!
5. Top with veggies and fats of your choice.