Criminally easy curried lentils
This is most definitely not a cooking blog, however I decided it would be just plain selfish if I didn’t share my ridiculously easy recipe for curried lentils.* It has saved me from many a take-out meal because it literally takes 2 minutes to prepare (plus a decent amount of cooking time, but I can spend that time cuddled up on the couch in a blanket so it doesn’t count). It is hearty, cozy and (gasp) also healthy. Unfortunately I can’t take credit for it – it is from the book Becoming Vegetarian by Vesanto Melina and Brenda Davis (original recipe halved).
To make enough for a dinner for two (and probably some leftovers to take for lunch) you need:
- 1 medium onion, chopped
- curry paste to taste (we use a couple tablespoons of mild curry paste)
- 1 cup of lentils – any colour (just adjust the cooking time as needed)
- 2.5 cups water
And to add at the end:
- 1 tbsp soy sauce OR 1/2 tsp salt
Throw ingredients into a pot, bring to boil, then let simmer covered over low heat for about 45 minutes for brown or green lentils or about 25 minutes for red. You’ll know the lentils are cooked when you can smush them against the roof of your mouth pretty easily. At the end add the salt/soy sauce and serve!
We like to have it over rice but this is totally optional (it does require you to emerge out of your blanket briefly to put on rice).
And for the nutrition-conscious among you, per 1 cup this meal contains:
- 256 calories
- 19 g protein
- 21 g dietary fibre
- 6 mg iron
- 32 units of hearty warmth (that’s 45% of your daily recommended intake)
* Hey look at that! My step dad eventually succeeded in making me eat beans!
** It wasn’t. I got so excited to take this picture that I left out step two of the recipe. Do NOT forget step two! I had to scoop these horribly bland lentils off the rice and add soy sauce to the whole mix – then it was delicious. And no you can’t cheat and combine steps 1 and 2 because salt added to cooking lentils makes them tough.