This curried lentils recipe is both sugar-free and dairy-free.
- 500g Brown Lentils, soaked & rinsed
- 1cm fresh ginger, grated
- 3 cloves garlic, crushed
- 1 large tomato, chopped
- 3 cups chicken or vegetable stock
- 1 onion, chopped
- 1tsp Himalayan salt
- Additional salt and pepper to taste
- 1tsp garam masala
- 1T coconut oil
- 1tsp curry powder
- 1tsp cumin powder
- Heat the coconut oil, then add the onion and salt. Fry these up until translucent.
- Add the garlic, ginger, cumin, garam masala, and curry powder.
- Fry this up for another 2 minutes.
- Add the chopped tomatoes, and then cook for a few more minutes.
- Next, add the lentils and 3 cups of vegetable stock to cover.
- Bring this to a boil, and then reduce to simmer for about 45 minutes (or until the lentils are tender), stirring occasionally.
- Add more water if necessary.
- Finally, season with salt and pepper to taste.
- Serve with your favourite curry, topped with freshly chopped coriander.
Benefits of Lentils
Although these powerhouses are often overlooked, lentils are packed with nutrition. They are a good source of both vitamins and minerals. Lentils are a rich source of potassium, calcium, zinc, niacin and vitamin K. They are particularly rich in dietary fiber, lean protein, folate and iron. Lentils are one of the easiest legumes to prepare as they don’t require a prolonged soaking time. Some individuals may experience flatulence and abdominal discomfort when first introducing legumes into their diet. It is therefore recommended to introduce legumes in smaller portions initially, slowly increasing this over time.