This recipe is for a warming lentil bowl that is built on a solid base of protein, complex carbohydrates and dark leafy greens with all the necessary trimmings.
The curried lentils alone will become a staple in your weekly diet and can be put on top of a pile of brown rice, added to sandwiches or warmed and used as a dip with some flatbread or corn chips.
Lentils should be part of everyone’s weekly diet. They are quick to prepare and easy to use making them a wonderful ingredient for every type of cook.
Physically they might be small, but nutritionally they are undoubtedly one of the healthiest foods we can eat. That’s because lentils are packed full of fibre, and we know that’s great to improve heart health, stabilise blood sugar and help keep your digestive system healthy. In fact, one cup of lentils provides over half of your daily insoluble and soluble fibre needs.
They are also a good source of B-vitamins, iron and folate as well as being a great way to get in some plant-based protein.
This recipe takes lentils to a new place and was inspired by The Minimalist Baker’s 1-pot dahl. Using a ready-made curry paste means these lentils are quick and simple to prepare but they still pack a punch of flavour making them the perfect mid-week recipe when time is short but nourishment needs are high. Look for a good quality red curry paste with only natural ingredients at your local food store or supermarket.
Get your pumpkin roasting, the lentils on the stove and quietly prepare the rest of the ingredients to build one of the most nourishing, delicious and exciting bowls for yourself or your loved ones.
gluten free, vegan option
Serves 4