Meatless Monday: red lentil curry


Mondays are meatless here and this recipe is super easy to whip up.  Lentils are extremely healthy and hearty.  They can lower your cholesterol, stabilize your blood sugar and are a good source of protein.  You can spice this dish up as much or little as you like! (With how dreary, cold and wet it is outside today I added a bit of extra spice tonight!) And here’s the thing, you can add meat to it too if you want!  Chicken, beef or even shrimp would be fantastic.  And feel free to add a different array of vegetables such as cauliflower, red potatoes and even fresh diced tomatoes for example.  We try to eat meatless on Monday for a few reasons, one being our health and the other being adventure.  I like to challenge myself and try out new recipes and ideas and making it meatless and still something my rugged farmer likes is a fun little competition I have with myself!

What you need:

  • Spice blend (toasted): 1 tsp mustard seeds, 1/2 tsp cumin, 1 tsp turmeric, 1 tsp paprika, chili flakes (or fresh chilis, diced), 2 cloves crushed garlic, 1 tsp fresh grated ginger
  • 2 Tbsp olive oil
  • 1 md onion, diced
  • 2 carrots, diced
  • 1/2 bell pepper, diced
  • 1/2 sweet potato, diced
  • 3/4 cup frozen peas
  • 1/2 can coconut milk
  • 3-4 cups vegetable stock
  • 2 cups red lentils
  • Salt and pepper to taste

Toast the spices in a large frying pan then add olive oil and continue to cook with the fresh garlic and ginger.  Add the onions and carrots and cook until tender.  Season with salt and pepper.  Add sweet potatoes, bell pepper and red lentils.  Pour the stock over and simmer until the lentils are cooked.  Add the coconut milk and frozen peas.  Serve over brown rice and garnish with fresh cilantro and lime wedges. This dish is great served with beer or with a chilled Riesling!

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