I am an Indian food junkie, not only because I love the flavors but because it's the first definitive 'style of food' I learned to cook at home. To me, Indian food is pure comfort - the warming spices, the rich sauces and the fact that you get to elegantly eat with your hands (if you know me you know I am NOT the best with utensils).

 This easy dish is somewhere between a dal and a curry.  Its creamy, full of flavor and super filling (not to mention it is CHEAP to make and lentils have a whole 18g of protein per-serving). Eating plant-based with a busy lifestyle or while on a budget is so much easier when you prepare large batches of simple easy-to-store recipes like this one and pack it up during the week over rice or with greens.

It can be served warm, cold or at room temperature and keeps for at least 5 days. It is also one of the most effortless, one-pot meals around - simply open a few cans to a pot and sprinkle in a few spices and you have dinner. You can of course bulk up the dish by adding any vegetables you want - I happen to be really into carrots right now but zucchini, red peppers, sweet potato or kale would also be amazing. 

If you like Indian flavors, this is sure to be one of your go-to's. Let me know how you like it!

Serves: 6 • Prep Time: 10 min • Cook Time: 20-30 min

  • 2.5 cups of red lentils (rinsed)
  • 1 can of fire-roasted tomatoes
  • 1 can of light coconut milk
  • 1 small can of tomato paste
  • 5 cups of water
  • 1 tsp of garam masala, curry powder and turmeric powder
  • 1/2 tsp salt, pepper, garlic powder and chili powder
  • 4 medium sized carrots, chopped (or any other vegetable you like)
  • 1/2 cup frozen peas (*optional)
  • Handful of chopped cilantro, parsley or chives

1. Add lentils, tomatoes, coconut milk, tomato paste, water, vegetables and all spices to a large pot and turn the stove to high, stir well 

2. Bring to a boil and reduce to a simmer for 20-30 minutes, stirring occasionally

3. Once the lentils and vegetables are tender turn off the heat and add the frozen peas and fresh chopped herbs.

4. Serve over rice or with naan bread.




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