Curried Red Lentils are a healthy and easy dish for weeknight dinners!
What?! A post?! You probably thought we had forgotten what those were... :) In truth, we have been working on re-launch and are a couple of months behind where we hoped to be. Our lives have taken unexpected turns and have not allowed as much time as we would like for blogging. We do plan to be back on a semi-regular basis. We are excited to have a new look (still in progress). We have changed blog platforms, so please make sure to clear your past history (media cache) to make our site function for you (i.e. searching). Please know that we are still a work in progress and bear with us. We hope it will be worth it. On to the post for today...
These days, I need quick, healthy, and easy meals. Life with four kids - all with varying needs - leaves less time for meal planning and execution. These curried red lentils are always a hit, can be ready in 45 minutes or less, can be easily adapted, and are nutritionally great. This can also be made gluten-free, vegan, vegetarian, and dairy-free. While I have changed this recipe a fair bit and generally double it for my family, the original inspiration came from one of my favorite cookbooks, More With Less. I serve this over brown rice - just put it in your rice cooker with plenty of time to fully cook.
|Red Curried Lentils|
CURRIED RED LENTILS
1 c. red lentils (you can use brown or french, but texture will be different & cooking time maybe longer)
2 1/2 c. chicken, beef, or vegetable broth
1 bay leaf
1 tsp. salt
Bring to a boil and simmer for 20 minutes.
In a separate pan sauté together for 5-10 minutes:
1/4 c. butter, olive oil, or coconut oil
1 onion, diced
2 stalks celery, diced
2 carrots, peeled & diced
2 cloves garlic, minced
1 1/2 - 2 Tb. curry powder
Combine the veggie mixture and the lentils.
2 Tb. fresh lemon juice
2-3 Tb. fresh cilantro (plus more for serving)
Cook on low for just a few minutes stirring frequently to allow flavors to combine. Remove bay leaf before serving. Top with fresh cilantro and serve over rice, quinoa, or couscous.