My go-to lunch recipe: vegan red lentil curry
Even though I’m a big eater-outer, during the week days I try to my best to home make my lunches for work.
Meal prepping can get boring super quickly though. It sounds great on paper but coming up with different dishes to make gets tricky! We all need some variety.
This recipe is one of my go-to dishes that is easy to make, healthy, and even vegan!
RED LENTIL CURRY
Start by choosing what starch you’re going to serve it with. This can be rice, quinoa, or even potatoes. Whatever grain that suits your fancy!
While this is being made, ensure that you have these ingredients prepped.
-1/2 onion chopped
-minimum 2 garlic cloves minced (I always opt for more naturally)
-1 tsp vegetable oil
-1 tbsp curry powder
-1/2 tsp ground ginger or fresh ginger
-1/2 chili powder (optional)
-1/2 tsp salt
-1 cup red lentils
-2 cups veggie broth
-1 can coconut milk
-1 tbsp tomato paste (optional: use if you like your curry with more tang)
-2 handfuls of spinach or another green leafy vegetable (optional, but I recommend)
- Warm your oil in a pot and add minced garlic and chopped onion, stirring frequently over medium heat until softened. Add spices, and warm until fragrant (about 30 seconds).
- Rinse your lentils very well then add to the pot with your veggie stock and coconut milk. Bring to a boil, then turn down to a simmer.
- Cook for 12-15 minutes until desired tenderness is reached. Add salt. Stir in greens until wilted.
- Serve with rice or whatever grain you chose.
And there we have it! Easy peasy.