Lentil Curry

Serving size: 6 servings

Ingredients

  • 1 cup lentils, rinsed
  • 3 cups water
  • 1 cup brown rice
  • 2 cups water
  • 2 cloves of garlic
  • 1/2 onion, diced
  • 1 tbsp. extra-virgin olive oil
  • 16 oz. tomato sauce
  • 2/3 cup coconut milk, canned
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. turmeric
  • 1 tsp. garam masala

Instructions

  1. Rinse lentils and remove any debris. In a large saucepan, add 3 cups of water and lentils to pan, bring to a boil, reduce heat to simmer and cook for 20 minutes or until lentils are tender.
  2. In a separate pan, bring 2 cups of water and brown rice to a boil, reduce heat to simmer and cook 45-50 minutes or until rice is thoroughly cooked. Set aside when done.
  3. In a large frying pan, heat olive oil over medium heat. Add garlic and onion and cook until translucent. Add tomato sauce, coconut milk, and seasoning and cook another 5 minutes, stirring occasionally.
  4. Add cooked lentils, mixing well, and cook another 15-20 minutes over medium heat.
  5. Serve lentil mixture over rice. Top with cilantro if desired.

Nutrition per serving: 349 calories, 51 g carbohydrates, 51 mg cholesterol, 11 g fat, 11 g fiber, 13 g protein, 362 mg sodium, 8 g sugar.

Recipe from: simpleveganblog.com

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as told by mom, Cindy Our oldest son, Preston was diagnosed with severe food (milk, egg, banana, peanut, tree nuts, shellfish) and environmental (outdoor molds, outdoor pollens, dust mites, dogs, cats) allergies at one year of age. After eliminating these allergens from his diet and surroundings, the levels continued to grow in number and the…
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