weather: nothing but sunshine
what i am listening to: Vance Joy Georgia
Lentils have always been my go to legume that I easily add into most of my meals. At one point I was actually eating them for breakfast, lunch and dinner, which naturally made me feel a bit heavy so I completely gave them up a couple months ago to see if it would help with the bloating and heaviness, and I have to admit it did. Although I think a lot had to do with how much of the little guys I was eating in a day and also what I was pairing them with.
My iron has been pretty low lately, and because lentils are one of the best blood builders around, I decided to once again give them a go. I kept this curried lentil stew recipe pretty simple and put it over a big green salad with a side of basmati rice. I wanted to go back for seconds because it was so damn good, but stopped myself. I took my time eating it, and really took in the flavors and texture of these little lentils. Afterwards, my belly was full but not too full and completely satisfied for hours. I think (for me) the key is to bring lentils into my diet once in a while, have smaller portions and take my time enjoying the meal. This curried lentil stew was the perfect re introduction my body needed.
Here is what you will need:
1 cup dried organic brown lentils soaked
1 1/2 cup vegetable broth
1 can coconut milk
1 Tbsp. tomato paste
1 Tbsp. lemon juice
1 Tbsp. curry powder
1/4 cup chopped onion
1/2 cup chopped zucchini
salt and pepper
Cover the dried lentil with water and soak in the fridge for four hours.
Rinse and drain the lentils and add into a a large soup pot with the rest of the ingredients and bring to a boil. Reduce heat to low, cover with a lid and continue to cook for 30-40 minutes, stirring occasionally. If the stew becomes too thick, add in more vegetable broth or water.
Serve this curried lentil stew over rice and salad.