Ingredients
- 1 cup red lentils, rinsed and drained
- 1 tbsp. olive oil
- 3/4 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp. fresh ginger, finely chopped
- 15 oz. can diced tomatoes, no salt added
- 1 1/2 tbsp. yellow curry powder
- 1 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1/2 tsp. salt
- 3 cups low sodium vegetable broth
- 1/2 cup canned coconut milk
- 1 cup carrots, diced
- 1 med. red bell pepper, diced
Preparation
- Warm olive oil in a medium saucepan and add onion, carrots and bell pepper. Saute for 5 min. to soften. Add garlic, ginger, curry powder and coriander to vegetables and saute an additional 3-4 min. to toast spices. Add diced tomatoes and vegetable broth and bring to a simmer. Add lentils and coconut milk and stir to combine. Simmer covered for 15-20 min. or until lentils are soft and curry is thickened. Serve with white or brown rice and garnish with fresh cilantro.
Categories
- Dinner
- Lunch
- Plant-Based Protein
- Vegetable
- Gluten Free
- Quick and Easy
- Vegetarian
- GI
- MHealthy