YUMMY YUMMY YUMMY! This recipe is definitely going in my favorites list! The flavor of curry is always a hit for me, add to it the red lentils, onion, and garlic and it's a winner.
In the SparkTeam, At Goal & Maintaining + Transition to Maintenance, there is an ongoing challenge to try new recipes and blog about them. I've sat on the sidelines for several rounds, watching others. This time, I decided to jump in and find a recipe. I wanted it to be an easy, fun, and nutritious recipe that fit a vegan lifestyle. Although I am vegetarian, not vegan, I'm moving more and more to the vegan side of the equation.
This recipe had unique instructions: you saute the onions, garlic, and spices first. THEN, when the onions are soft & clear, you add the dried lentils, water, and boullion. The fact that the lentils cook for the entire time with all those flavors really made a difference. Then lentils were completely infused with the curry and flavorings. Very rich, tasty, and fulfilling.
Here's how they look near the beginning of the cooking:
I did make a few minor tweaks to the recipe:
1) I used coconut oil to saute instead of olive oil. Olive oil doesn't stand heat so well and I choose not to use it for sauteeing. Coconut oil handles the heat very well, and adds a bit of a Thai flavor to the curry.
2) I did not have coriander leaf, so I put in coriander powder. I also did not have whole cumin seeds, so I subbed in 50% as much cumin powder.
3) Added fresh cilantro as a garnish. cilantro goes with everything, right?
4) This recipe made a lot. Food.com says three servings. Those would be huge servings. I felt it made four servings, which brought the calorie count down to 250.
It was served over plain quinoa. Here's how it looked in the bowl:
I'm glad to say that I have enough leftovers for three more meals!