Recipe: Vegan Lentil Curry
Lentils are my single favorite pulse. They are the only of the dried legumes that can be cooked immediately without soaking, and, so many times, that has accommodated my busy schedule. This recipe is one of my favorites for a quick meal that could impress a date!
INGREDIENTS:
1 cup lentils
1 cup Brown Rice
3 cloves of garlic
½ onion
1 tablespoon Olive Oil
6 ounces Tomato Paste
10 ounces water
⅔ cup Soy Milk
½ teaspoon Ground Ginge
½ teaspoon Turmeric Powder
1 teaspoon Garam Masala
2 teaspoons Curry Powder
Directions:
Cook lentils in boiling water for between 20 to 40 minutes (to your softness preference), then drain and set aside. Start water boiling, and add brown rice to start cooking. Cover until done. Add olive oil, the garlic, and the onion; and cook them until golden brown. Add the tomato paste, water, soy milk and spices. Then, cook for 5 minutes while stirring occasionally. Add the cooked lentils, stir for 5 minutes over medium heat. Serve the lentil and sauce over the brown rice. And, Enjoy!
P.S. – For a great flat bread recipe check out here!
