Welcoming Fall with Healthy Curried Lentils
Fall has arrived and along with it the desire for warm hearty food. My husband has created this delicious healthy vegan curried lentil dish that we enjoy serving with buckwheat groats or brown rice. We eat it for one or two nights and then freeze the rest for quick meals another day.
1 bag lentils (27 oz/765 g) + 8 c water
1 lb frozen chopped spinach
1 lb carrots, fresh and diced
1-2 lb onion, fresh and diced
1-2 cans (14,5 oz each) diced tomatoes
4 cloves garlic
2 T garam masala
2 T curry powder
8 oz cashews + 8 oz water in the blender then add extra 8 oz of water
In dutch oven on stove top bring lentils (with the 8 cups of water), carrots and onions to simmer and simmer for 30 minutes. Then add rest of ingredients and simmer for about 90 minutes. For richer flavor cook onions down first. Makes about 8 11oz servings.
What are your favorite healthy go to Fall meals?
Molly, her husband, and their 1, 6 and 8 year split their time between their little piece of the cape in Orleans and Cambridge. She was a kindergarten teacher before her oldest was born then became a SAHM. She loves running, books, supporting literacy, nature walks, arts, craft, knitting and sewing as well as being outside and on the beach!
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