CURRY LENTILS
A satisfying yet simple one-pot meal that’s full of flavor and protein. It’s like a warm hug on a cold day.
Vegan, Vegetarian, Dairy Free, Plant-Based
Ingredients
1 large shallot, chopped
2 garlic cloves, minced
1 carrot, chopped
1 c lentils, cooked
1 c fresh spinach, chopped
1 T curry powder
1/2 t paprika
1/2 t cumin
4 T tomato paste
1 can of coconut milk
1 c vegetable broth
Himalayan pink salt
fresh cracked pepper
coconut yogurt (option for garnish)
Directions
Sauté the shallot, carrot, and spinach in a splash of water for a few minutes. Add the spices and tomato paste. Cook another minute or so, stirring together. Add the cooked lentils, coconut milk, broth, salt, and pepper to taste. Bring to a simmer and reduce heat. Let simmer for 10-15 minutes, stirring occasionally until thickened.
Option to garnish with a dollop of yogurt and scoop it up with your favorite naan or flatbread.
Enjoy!