Curried Lentils with Carrots and Peas: Sample recipe from Vegan Planet cookbook by Robin Robertson.
Aromatic spices and coconut milk turn everyday lentils into a richly flavored stew. Serve over freshly cooked basmati rice.
Feel free to play with this recipe. I made many changes to the seasonings and the cooking directions, then served it over brown rice.
It still tasted wonderful. Enjoy!
Total Prep & Cook Time: 60 min
4 - 6 Servings
Nutrition Data Per Serving, 389 g: 220 cal, 40g carb, 3g fat, 250 mg sodium, 13g fiber, 10 g protein, low Saturated Fat & Cholesterol, good source of Thiamin, Folate and Manganese, Vit A, Vit C. Estimated glycemic load 12
This curried lentil recipe is highly adaptable to your taste, and what you've got in your cupboard.
Here are the changes that I made:
I left out the onion, garlic and ginger, adding chopped celery instead. I fried the celery and carrots together in the oil, then added the spices, which I also changed.
I left out the cayenne, turmeric and curry powder, halved the salt, and used my own mild spice mix - fennel, coriander, cumin and turmeric. I added only 1/2 tsp garam masala, plus 1/2 tsp paprika and a pinch of asefetida (garlic sub), and no cloves or coriander.
I used pre-cooked lentils which I had in the freezer, thawing them earlier and adding them to the cooked carrots & celery. That cut the cooking time in half.
Since I cooked brown rice, which takes 45 minutes, I put that on to cook before I started the stew.
I added 1/2 can whole coconut milk with the lentils, and chopped cilantro at the end of cooking.
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