Ok, so I’ve never been a big fan of lentils, so eat them rarely. In an effort to broaden my own horizons I came across a recipe for lentil curry and thought I’d give it a go. This is the result and I have to confess I’m converted. Delicious, comforting and packed with plant proteins and goodness. Makes 3-4 servings.
You will need the following ingredients:
1 Cup Brown Rice, cooked
1 Cup Red Lentils
3.5 Cups Vegetable Stock
2 Tablespoons Coconut Oil
1 Onion, chopped
1 Clove Garlic, minced
4 Medium Carrots, sliced
1 Tube Tomato Purée
1/2 Cup Water
1 Tablespoon Fresh Ginger, minced
1 Tablespoon Curry Powder
1 Tablespoon Turmeric Powder
1 Teaspoon Garam Masala
Himalayan Rock Salt & Black Pepper to taste
1/2 Tin Coconut Milk
Cook brown rice in 2 cups of vegetable stock and bring to the boil, cook rice until tender.
In a pot cook the lentils in the remaining 1.5 cups of stock. Add water if the lentils get too dry before they are cooked. Simmer until tender, will take 20-30 minutes.
While the lentils cook, melt the coconut oil in a large pot, add the onion, garlic and carrots and cook until golden. Add the tomato paste, water, ginger, curry powder, turmeric, garam masala and seasoning, simmer and stir until smooth.
Add the cooked lentils and coconut milk, stir and simmer for 5-10 minutes.
Remove from heat & serve with rice, garnished with thyme.