Curries are simply a category of dishes made with a mix of savory spices. While you can make your own curry powder, it’s easy to find in the spice section at most grocery stores. Keep it on-hand to whip up a quick dish. Just a little bit adds a ton of flavor!
This curry recipe is adapted from a recipe shared by a family friend. Shared recipes are always the biggest hits! 🙂
Lentils fall in the legume category. A group of foods that seem to be lost and forgotten.
They remind me of the 44 people that I had the pleasure of talking to about food this week. While 44 nutrition counseling sessions might suggest 44 different diets, my experience was very much the opposite. Everyone is eating lots of meat (lean, of course), seafood, yogurt, cheese, protein bars, protein shakes, veggies, only a tiny bit of fruit (gotta watch the sugar) and absolutely NO carbs.
Unfortunately all 44 people are struggling to lose weight.. “I’m following a low-carb diet like my doctor said, but I just can’t lose weight.”
In all cases, fiber-rich, nutrient-dense legumes are not part of the equation. Legumes are a perfect food for weight loss because they fill us up. They have a “second meal effect,” leading to satiety during the meal we eat them AND the next meal. They’re very low in fat. They also have tons of nutrients. If you’re worried about missing out on protein when eating plants, legumes will put your worries to rest.
Of my 44 low-carb friends, those who are willing to take on the challenge of adding at least 1/2 cup of legumes each and every day will see the best results when it comes to weight loss. Bonus – They’ll also be excited when they have to spend less on groceries.
For an easy way to get your daily fill of legumes, enjoy a big bowl of this filling and tasty curry. It’s great hot off the stove or heated up as a leftover.
We used this immersion blender to make this recipe. (Note this is an affiliate link.)
One-Pot Lentil Curry
- 2 tsp curry powder
- 3 garlic cloves, minced
- 1 onion, diced
- 1 green apple, chopped
- 1 inch fresh ginger, minced or 1 tsp powdered ginger
- 1/4 cup fresh cilantro, chopped
- 2 sweet potatoes, chopped into 1/2 inch cubes
- 1 cup lentils, rinsed red or brown
- 1 cup vegetable broth
- 4 cups water
- 1 cup soy milk (or other non-dairy milk) unsweetened
- 1 lime, juiced or 1 T
- salt to taste
- ground black pepper to taste
- Heat a large soup pot over medium heat. Add curry powder and let cook 1 minute, until fragrant.
- Add garlic, onions, green apple, ginger and cilantro, saute for 1-2 minutes, stirring continuously.
- Add all remaining ingredients, except lime juice. Once beginning to boil, reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally.
- Remove from heat, add lime juice and puree using an immersion blender. If too thick, add 1-2 T of additional soy milk.
- Enjoy topped with red pepper flakes, cilantro, pepitas or shredded coconut.
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