This Quick & Easy Veggie Loaded Lentil Curry is delicious and loaded with plant-based protein and veggies to keep things balanced.
Plant-Based Protein
Have you seen the new Canada’s Food Guide? It recommends eating more plant-based protein and filling half your plate with veggies at each meal. This recipe helps you do both!
Using split red lentils adds a source of plant-based, heart-healthy and sustainable protein. They also cook quickly, saving you time in the kitchen on those busy work nights. If you’re new to plant-based protein, check out our 5 reasons why you should try meatless Monday.
Reinvent the Leftovers
Cooking for one? Take the leftovers to work the next day for lunch or reinvent the leftovers by making curry stuffed peppers for dinner tomorrow night.
As a dietitian, I believe that the best thing you can do for your health is to fill half your plate with veggies at each meal. Unlike many traditional curry recipes, this one is loaded with vegetables to keep things balanced and to keep this dietitian happy.
But the vegetables in this meal are anything but filler food. They help to balance the flavour of this dish by adding a touch of sweetness and also take on the flavour of this delicious coconut curry sauce which is sure to please!
This speedy weeknight curry is delicious and loaded with plant-based protein and veggies to keep things balanced.
Ingredients
3/4 cup rice, uncooked
1 Tbsp coconut oil
1 small onion, chopped
3-4 carrots, peeled and sliced
1 red bell pepper, sliced
2 cloves garlic
1 tbsp minced ginger
1 can coconut milk
3 Tbsp curry paste
2 Tbsp lime juice
1 cups frozen peas
1/2 cup split red lentils
Instructions
Cook rice according to instructions.
Meanwhile, heat coconut oil in a large skillet over medium-high heat. Add garlic and ginger to the pan and cook until fragrant, about 1 minute. Add onion, carrot, red pepper and sauté for about 5 minutes, or until vegetables are tender.
Add coconut milk, red curry paste, lime juice, peas, and lentils. Simmer on medium-low until lentils are tender, about 10 minutes, stirring occasionally.
Season with salt and pepper, to taste and serve with rice.
Don’t miss a thing! Subscribe to receive the latest recipes and healthy eating tips straight to your inbox! 👇
About Brittany
Hi there! I am a registered dietitian and I 💚 food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!
1 thought on “Quick & Easy Veggie Loaded Lentil Curry”