Indian Curry Lentils is this weeks featured recipe from the Slender For Life™ Recipe Library. This is a really delicious, simple and inexpensive recipe by Victoria Fiore that was published at Forks Over Knives.
Eating healthy plant based foods can be affordable, it can be easy and, as I keep saying, meals should be a party in your mouth. Food should taste really, really, really good!
Don’t like curry? No worries, the Slender For Life™ Recipe Library has thousands of free recipes for your convenience.
Indian Curry Lentils
By Victoria Fiore, Forks Over Knives
1 cup mixed of any lentils & split peas
4 tablespoons yellow curry
½ teaspoon Turmeric
Garlic salt to taste (optional) 1 full garlic head
1 teaspoon oregano
1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)
½ cup brown rice
In one pot bring 5 cups of water to a boil. Add 1 cup mixed lentils & split peas. Add spices and chopped up garlic (don’t add the mixed veggies yet). Cook for 50 minutes on a medium flame. In a separate pot, bring 1 and 1/4 cups of water to a boil. Add ½ cup of brown rice. Cook the rice until water is absorbed on a medium flame. Never mix rice during cooking. Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas.
Chef’s tip: Serve the lentils and peas topped with the brown rice.
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