Meatless Mondays: Lentil and Vegetable Curry

This hearty lentil and vegetable curry is packed with flavor and nutrients. It's perfect for a comforting meal and can be easily customized with your favorite vegetables.

Ingredients:

• 1 cup dried lentils (green or brown), rinsed and drained

• 2 tablespoons olive oil or coconut oil

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 large carrot, chopped

• 1 bell pepper, chopped

• 1 zucchini, chopped

• 1 cup cauliflower florets

• 1 can (14.5 oz) diced tomatoes

• 1 can (14.5 oz) coconut milk

• 2 cups vegetable broth or water

• 2 tablespoons curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon turmeric

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• Cooked rice or naan bread (for serving)

Instructions:

1. Prepare the Lentils: Rinse the lentils under cold water and drain.

2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

4. Add the Vegetables: Add the chopped carrot, bell pepper, zucchini, and cauliflower to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

5. Spice It Up: Stir in the curry powder, ground cumin, ground coriander, turmeric, and smoked paprika. Cook for 1-2 minutes, allowing the spices to toast and become aromatic.

6. Add the Liquids and Lentils: Pour in the diced tomatoes, coconut milk, and vegetable broth or water. Add the rinsed lentils to the pot and stir everything together.

7. Season with salt and pepper to taste.

8. Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pot.

9. Let the curry simmer for about 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.

10. Finish and Serve: Once the lentils are cooked and the curry has thickened, stir in the lime juice. Adjust seasoning with additional salt and pepper if needed.

11. Garnish and Enjoy: Serve the lentil and vegetable curry over cooked rice or with naan bread. Garnish with fresh cilantro before serving.

    
    

Tips:

• Customize Your Veggies: Feel free to add or substitute any vegetables you have on hand, such as spinach, peas, sweet potatoes, or green beans.

• Add Heat: If you like your curry spicy, add a chopped chili pepper or a pinch of cayenne pepper.

• Creamier Curry: For a creamier curry, you can blend a portion of the cooked curry and then stir it back into the pot.

  
  

Enjoy this nutritious and flavorful lentil and vegetable curry as a satisfying meal any day of the week!

Meatless and delicious!

Wishing you peace, prosperity, and a full belly!