1Cook the sprouted lentils according to the package directions.
2Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery, and bell pepper; cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
3Add the garlic and cook for 1 minute. Stir in the curry powder and cook until fragrant, about 30 seconds.
4Add the lentils and cook, stirring, until heated through, 1 to 2 minutes.
5Remove from the heat and stir in the cilantro, salt, and cayenne pepper. Enjoy!
Curried Lentils joins Roasted Spiced Chickpeas, Tandoori Chicken and Mom’s Apple Chai Shake on our Indian Influence menu. Take a trip to far-off India, using these four delicious dishes as your passport.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.