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Curried Lentils

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March 2, 2017

Don’t you just love the rich, spiced flavors of Indian food? Enjoy these Curried Lentils as a protein-rich side or a filling vegetarian main dish. (You can adjust the heat to taste.)

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Ingredients

3/4 cup organic dry-sprouted green lentils (such as TruRoots)

4 tsp coconut oil or Malaysian red palm fruit oil

1 small onion, chopped

1 celery stalk, chopped

1/2 medium red bell pepper, chopped

2 cloves garlic, minced

1/2 tsp curry powder

2 tbsp chopped fresh cilantro

1/4 tsp sea salt

1/8 tsp cayenne pepper

Directions

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.

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Nutrition Facts

Calories166
Sodium163 mg
Protein8 grams
Total Fat6 grams
Saturated Fat4 grams
Total Carbohydrates23 grams
Dietary Fiber6 grams