Published on November 19th, 2010 | by Rachel Fox, RD4
I made a similar recipe with chicken a few years back. The veggie lover in me decided to give the recipe a spicy legume twist and substitute lentils. I used red lentils because they cook faster than brown lentils due to the absence of skin.
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, pressed through a garlic press or minced
1 1/2 tsp curry powder
16 oz vegetable broth
1 1/2 cups dried red lentil
14.5 oz can diced tomatoes (fresh may also be used)
Season to taste with: red pepper flakes, cayenne pepper, salt and pepper
Heat olive oil over medium heat. Saute onion for 2 minutes, add garlic, cook for 3 more. Stir in curry powder, cook for 1 minute.
Slowly add vegetable broth. Spoon in dried lentil. Stir until evenly combined. Cook for 7-10 min, or until liquid is almost gone.
Add tomatoes, undrained. If using fresh, add one cup water. Season to taste with above listed spices. Cook until lentils are soft, stir occasionally. Additional water may be needed as lentils cook down.
Enjoy this with whole wheat pita or tortilla. It is spicily delicious! Mmmm.
Lentils are high in fiber and protein. They are the ultimate vegetarian protein source. Curry powder has also been linked with cancer prevention. Enjoy!