Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Quick Curried Lentils

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There’s been a lot of relaxing going on this week with cats and dogs lounging all over the house.

Life’s good when there’s a warm lap and there’s something so pleasant about coming home to these happy little buddies..

But relaxing hasn’t come easy for me this week, I think I’m still hyped from the race and determined to knock out a check list of house projects for spring. And it’s been hard to get out of work mode in the evening with so much going on at work still. But spending time in the kitchen creating is a great way to get out of the work mentality on most evenings when I’m not too strung out. Last night I actually planned ahead for dinner by getting some dried lentils soaking in the fridge. I didn’t know what I’d make with them, just decided that they’d be the theme ingredient for tonight’s dinner. Lentils go so well with curry and coconut, I went with that and came up with this easy and tasty recipe.

Quick Curried Lentils

  • 1 cup of lentils, soaked overnight for faster cooking
  • 2 cups of water or veggie broth
  • 2 cloves of garlic, minced
  • 1/2 onion, chopped
  • 2 tbsp. coconut oil
  • 2 tbsp. olive oil
  • 1 tbsp. curry powder
  • 1 tbsp. apple cider vinegar
  • 3 tbsp. nutritional yeast
  • 1/2 tsp. salt
  • Pepper to taste

Saute onions and olive oil over medium heat until onions are translucent. Add garlic and saute for another 5 minutes. Stir in lentils, water, curry powder, coconut oil, apple cider vinegar, nutritional yeast, salt, and pepper. Simmer over medium heat for 20 minutes stirring occasionally. Serve and enjoy. Makes 4 servings.

 

Since I haven’t been in the mood for heavy and hot dishes lately, I let this batch cool before mixing with fresh spinach, shredded carrots, and chopped tomatoes for a semi-raw salad that was savory, hearty and filling. The rich and creamy curry sauce coated the veggies nicely too. But other veggies could easily be cooked into the lentil mixture for a hearty, hot stew.

Or served cold with raw veggies for a summer meal.

Leftovers can stored in the fridge for five days or in the freezer for a few months in say OXO LockTop containers which I’ve got a giveaway for going on, so go enter! :-)

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