I think lentils are underrated. By that I mean that they are no where near given the attention they deserve.
Lentils are absolute powerhouses of nutrition.
They are packed full of protein, vitamins and minerals, with a cup of cooked red lentils providing 26 grams of protein, 49% of your daily magnezium requirements, 37% of your iron requirements (great for vegans/vegetarians) and so much more.
Lentils themselves don’t have THAT much taste. I find for me it is mostly the texture I crave. They are like tiny little potatoes, but with far more nutritional value.
They are also cheap. A 16 oz. bag of lentils rarely costs me over $5 at the store and they double in size once cooked.
This lentil curry has become a staple in my house. I make it at least once a week and alter it depending on what ingredients I have that need using up at the time. Sometimes I throw in mushrooms, pumpkin and cilantro. I’ve also tried it with leek instead of kale which is great.
But having said that the recipe combination below is what I’ve found to work best.
IT IS SO GOOD.
I could live off of this stuff, and often do for a week at a time.
Also, it is vegan. I like vegan dishes but I find that they usually leave me feeling hungry and craving more. This lentil curry, however, leaves me full and satisfied for hours.
I usually do not like kale at all. It is tough and hard like chewing paper, even though it it so good for you and I would recommend to everyone that they shovel it down their throat immediately!
Prior to this recipe I had never cooked kale before but find I absolutely love it now! It retains its toughness when cooked and doesn’t wilt away like spinach. It becomes meaty, nicely chewy and actually palatable, and because it’s taste isn’t really that intrusive it makes the perfect accompaniment to this dish.
This makes a huge batch. Depending on serving sizes I can usually get about 6-8 servings out of this.
Vegan Lentil Curry
Yields: 6 – 8 servings
1 table spoon olive oil (or coconut oil)
1 brown onion chopped
2 Tablespoons of Garlic
1 Tablespoon of Ginger
1 13.5 oz. can of diced tomatoes
2 cups of dried red lentils
2 13.5 oz cans of coconut cream
4 cups of stock (vegetable or chicken if not vegetarian)
A couple of handfuls of Kale/Spinach
Optional: cilantro to garnish
1. Place a pan on medium low heat with a tablespoon of olive oil
2. Chop the onion as thinly as you like.
3. Sauté the onion, ginger and garlic together in the pan for about 2 minutes.
4. Add the Thai red curry paste, diced tomatoes and coconut cream. Cook to a simmer
5. Add the stock, lentils and kale/spinach and cook for about 20-25 mins until lentils are cooked.
6. Serve garnished with cilantro and enjoy!