Elizabeth Arnott

Curried Lentils

Lentils are an excellent source of protein, high in fibre, low in calories, and taste delicious when curried.  Including turmeric in the listed ingredients adds powerful anti-oxidants and anti-inflammatory health benefits
Curried Lentils
Makes 2 servings 
3 oz (75g) lentils (rinsed)                                                
1 medium onion (roughly chopped) 
1 clove garlic (crushed) 
curried lentils
1 carrot (thinly sliced)                                                                 
1 green pepper (sliced) 
2 sticks celery (sliced) 
2 tbspns coconut oil 
1 tspn curry powder 
1 tspn turmeric powder 
½ tspn ginger powder
2 tspn mustard seads 
1 pint (570ml) boiling water 
2 tbspn goat's yogurt 
slices of onion and chopped parsley 
1. Heat the oil and fry the onion for a few moments until beginning to soften
2. Add the spices stirring frequently to prevent burning 
3. Add the prepared carrot, green pepper and celery, and continue to fry gently for about 5 minutes 
4. Stir in the garlic and lentils and while stirring, gradually add the boiling water and salt
5. Cover the simmer gently for about 35 minutes, or until the lentils are tender 
6. Serve with whole grain rice, garnished with the onion slices and chopped parsley, and a spoonful of goat's yogurt  
Cook's tip:
If the curry is too runny, you could thicken it by adding almond meal that has been left over from making Almond Milk (see recipe

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