Our little dog party is over, my mom picked her chihuahua up today after giving them all a little lap time.
So we’re back to having just two in the house. I think Miko is a little sad not having another male buddy around, he was pouting.
It’s rough getting pushed around by bossy Leela, so a little male bonding time was great for him. And a little creating time in the kitchen was great for me after an insane Monday at work. I had some major dinner blahs when I got home, not knowing what I was craving. I flipped through a few recipe books, but frustrated that I didn’t have the ingredients or time to create any of the recipes that appealed to me. I was craving curry and had plenty of lentils in the pantry, so I scratched down a quick recipe that came out really good!
Creamy Curried Lentils
- 1 cup dried lentils, rinsed
- 3 cups veggie broth
- 1 tbsp. curry powder
- 2 tbsp. coconut oil
- 1 clove of garlic, minced
- 1/2 onions, chopped
- 1 large or 2 small tomatoes, chopped
- 3 tbsp. nutritional yeast
- 1/2 tsp. salt
In a medium pot over medium high heat, melt coconut oil. Add onion and saute until translucent. Add garlic, saute for another minute. Stir in veggie broth, lentils, curry powder, salt, tomatoes, and nutritional yeast. Cover and simmer for about 30 minutes. Makes 4 servings.
I just love cooking with coconut oil, and putting it on popcorn, using large amounts in raw desserts…
The curry, coconut, and garlic scents made the kitchen smell wonderful while simmering.
Not feeling too creative, I just scooped the lentils onto a bed of spinach leaves. But it could be perfect to dip tortilla chips in, use in wraps, or serve cold on salads.
Lentils never fail to fill me up, there’s something so satisfying and comforting about savory cooked lentils for me, especially with a savory curry kick.