Hello Lovelies, as I told you in one of my previous posts, there are 2 ingredients I want to use more this year and one of them are lentils. I always loved lentils, as I kid one of my favorite foods was lentil soup and I remember that we ate them on a regular base. Lentils are not only healthy but also so versatile and that’s what I want so show you in some new recipes. I have to admit I also kind of forgotten about how much I used to like lentils, so for me this is is good opportunity as well to reintroduce them into my diet more often.
The first recipe I want to share with you is a Curry, I think you know by now how much I love a good curry. I could really eat it on a daily basis. My girls already are very familiar with the smell and know immediately what we will have for lunch, when they open the door. Sometimes they are not so happy as I am, but when they start eating, they love it most of the time.
Especially with the stormy and grey weather the past days a warm bowl of curry is such a good mood booster, the perfect soul food. It warms your body from the inside with all the spices and another thing is that is has lots of benefits for your health.
The curry I made is a combination with cauliflower, carrots, lentils, fresh ginger and curcuma and as a special ingredient I added some dates. This was a bit of an experiment, but it worked so well, the slight sweetness of the dates formed such a great harmony with the other spices.
Here is the recipe:
- 1 onion
- 1 garlic clove
- 1 piece fresh ginger ca. 1 cm
- 1 piece fresh curcuma ca. 1 cm optional powder
- 1 tsp coriander
- 1/2 tsp cumin
- 2-2 1/2 tsp curry powder
- 3 dates
- 3 carrots
- 500 gr cauliflower
- 100 gr red lentils
- 1 can coconut milk
- 400 ml water
- Chop the onions and garlic and cook in 2-3 Tbsp olive oil until glassy
- Peel the ginger and curcuma and chop very finely
- Add to the pan with the curry, coriander and cumin and roast shortly
- Chop the dates and add to the pan
- Cut the carrots in slices, divide the cauliflower into florets and add as to the pan as well, cook for 3-5 minutes will stirring
- Add the lentils, coconut milk and water
- Let simmer with the lid closed until the veggies are soft
- Season to taste with salt and pepper and serve with rice, Quinoa or another side
I made a Yoghurt with fresh cilantro to accompany the curry, just chop some cilantro and mix it with a plant based yoghurt and season to taste with salt, pepper and some lemon juice. We ate the Curry with rice and you could also add some chopped dates to the cooked rice if you like.
Do you have a favorite dish with lentils, I would love to know what it is, since I’m eager to try many different dishes. Or are you not cooking with them so far? I already have some new ideas in mind – besides curry :-).
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