So, this past weekend, it turned very cold here in MN. We’re talking sub-zero kind of cold. Naturally, I was looking for a recipe to make for my lunches that would warm me up.
Enter Red Lentil Curry with Spinach. I just want to say…WHOA! OK, you guys, this is one of the simplest and quickest recipes I’ve come across in a long time. AND, one of the most flavorful recipes I’ve had in a long time.
I have to admit, I didn’t try any while I was cooking it up – at 8pm on Saturday night – so I truly didn’t know how good it was until I ate it for lunch today…I like to live life on the edge. I figured I bring enough food to graze all day, if I had to forego the main course, I wouldn’t starve. And, I indeed didn’t starve…I cried that I only had the small portion. I was wanting more. So, now…
I am really looking forward to lunch tomorrow, just kidding, but not really!
1 1/2 cup Whole Fat Coconut Milk
1 1/2 cup water
1/4 cup red curry paste
3/4 cup red lentils
2 cups fresh spinach
In a high-sided skillet,over medium-high heat, mix coconut milk, water and red curry paste. Bring to a boil.
Add red lentils. Simmer for 20-25 minutes or until lentils are soft.
Remove from heat and add spinach. Stir the spinach until it is wilted and mixed thoroughly.
Hello happy people! I hope this Sunday finds you well.
As my husband and many of my coworkers know, I am a part-time vegetarian. “What does this mean?”, you might ask. Well, during the week, and sometimes on the weekend, I don’t eat meat for breakfast or lunch. I eat a small portion of meat for dinner.
It all started when my step-daughter decided to become a vegetarian. My husband and I love having her come to visit, which usually includes a meal or two. Along with our dinners, I also would make her a vegetarian meal. After a while, I started liking some of the meals I made for her, and in time, I decided to make the for my lunches.
This vegan chana masala is one of my favorites. I hope you enjoy it as much as I do.
1 green Serrano pepper, minced (seed it first, for less heat)
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
1/2 tsp ground tumeric
3/4 tsp fine grain sea salt
1/4 tsp cayenne pepper
2 cans (14 oz) petite diced tomatoes
2 cans (14 oz) chickpeas (3 cups) drained and rinsed
In a Dutch oven or large saucepan, heat oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until seeds are golden and fragrant. Watch carefully to avoid burning.
Raise the heat to medium and stir in the onion, garlic, ginger, and Serrano. Cook for five minutes, stirring often. Stir in spices and cook for two more minutes.
Add the diced tomatoes and their juices.
Raise the heat to medium-high and add the chickpeas. Bring to a simmer and cook for ten minutes or longer to allow flavors to develop.