Green Lentil Curry




April 20, 2020

Let's be honest. Lentils sometimes get a bad rap. Sometimes we think we only need to eat them when there is nothing else to eat in the pantry or we're when we're trying to save money on our grocery bill at the end of the month. I remember the only time I ate lentils during my childhood was when my mom would make split pea soup (yuck) and she added lentils to them, every time! None of us liked it and we had to gag eating them (sorry mom).


I have learned through the years that lentils are actually a great plant based food full of protein, fiber and other essential nutrients that are healthy for our bodies. They help to keep your full longer and will regulate your blood sugar levels better. Recently I have learned a lot about sprouting grains, beans, and legumes. Lentils only take a few days to sprout and it unlocks tons of nutrients that our bodies can absorb quicker. For this dish I sprouted the lentils and added lots of fresh veggies like potatoes, carrots and bell pepper. Feel free to add whatever veggies you have on hand. The sauce is made with a creamy coconut base and is filled with authentic Indian spices like turmeric, curry powder and ginger. It's a great #meatlessmonday meal and will fill your belly up full! Let me know what you think.

Also, try my homemade Naan Bread that pairs great with this dish! Find the recipe here.



RECIPE

Green Lentil Curry




Ingredients

  • 2 Tbsp butter or oil

  • 3 cloves of garlic (minced or diced)

  • 1 small onion

  • 1 carrot (chopped thin)

  • 1 potato (chopped)

  • 1/2 c bell pepper

  • 1 Tbsp flour of choice

  • 1/2 c diced tomatoes

  • 3/4 c canned coconut milk

  • 1 1/2 c chicken stock or bone broth

  • 1 1/2 c organic green lentils (I used sprouted lentils)

Spices:

  • 1 tsp salt (more to taste)

  • 1/2 tsp pepper (more to taste)

  • 1 ½ Tbsp curry powder

  • 1 tsp turmeric powder

  • 1 tsp paprika powder

  • 2 tsp ground ginger

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 Tbsp coconut aminos

A side of rice and cilantro for garnish


Preparation

  1. Start by chopping up all the veggies so you have them all ready to just throw in the pan when ready.

  2. After your veggies are chopped and prepared add your butter or oil to a saucepan on medium heat, add your onions and garlic and saute until translucent, just 1-2 minutes.

  3. Add your carrot, potato and bell pepper. Saute for about 2-5 minutes to get them barely soft.

  4. Now add your flour of choice and saute for just 1 minute. Add your bone broth or chicken stock. Stir until bubbly.

  5. Add your coconut milk, and diced tomatoes, stir.

  6. In a separate small bowl combine your spices. Then add the spices to the rest of your vegetables until they are all incorporated together. Add your lentils last, then turn the heat down to low and let simmer for 15-20 minutes or until the lentils and veggies are soft enough to eat.


Tips

*If your lentils are sprouted they will take less time to cook. Either way if they are sprouted or not just turn the heat down to low after you’ve added your spices and let them simmer until soft.

*Use organic ingredients when feasible






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