Thursday, February 2, 2012

Curry Ginger Lentils

I love finding vegetarian recipes that can even satisfy serious carnivores like us. This curried lentil stew is really healthy and surprisingly packed full of flavor. It takes no time at all to throw together and the leftovers are great reheated the next day. I'm definitely adding this to the easy, weeknight dinner rotation...Enjoy!

Curry Ginger Lentils
Recipe slightly adapted from

1 tbsp coconut oil (olive oil would be fine)
3 cloves garlic - minced
1 onion - minced
11/2 tablespoons red, Thai curry paste (Do it to taste. I used about 2 tablespoons.)
11/2 tsp fresh ginger - grated
1 fresh Jalapeno pepper - Seeded & Minced
1 cup dried lentils (I used green.)
2 sweet potatoes - peeled & cubed
1 bell pepper, diced

1 - 14.5 oz can diced tomatoes and the juice
4 cups vegetable stock

2 limes
1/2 - 1 teaspoon fish sauce (optional and to taste)
Pinch sea salt

Nonfat, plain yogurt for serving (optional)
Chopped cilantro for serving (optional)
Steamed rice for serving

Heat large pot on med-high.
Add oil.
Saute garlic,onion, bell pepper, curry paste, ginger,& Jalapeno for 4 minutes.
Add lentils, sweet potatoes, tomatoes, stock & salt.
Bring to a boil.
Reduce heat to medium.
Cover loosely and simmer until lentils are tender…about 30 minutes.

Stir in the juice of 1 lime and the fish sauce if you are using.
Serve over steamed rice with a lime wedge on the side. You can garnish with yogurt, cilantro or even an egg!

*Feel free to play around and use whatever veggies you like. It's also good when you throw in some browned, ground turkey if you don't want to be veggie friendly.