Curried Lentils

1 cup brown or green lentils, washed
4 cups + 1 TBS vegetable broth
1 medium onion chopped
3 medium garlic cloves chopped
2 medium carrots, diced
2 medium celery stalks, diced
2 cups finely chopped kale
2 tsp curry powder
1 15 oz can diced tomatoes (do not drain)
3 TBS chopped fresh cilantro
Salt, black pepper, crushed red pepper to taste

Urban Clinic recommended additions:

Potato (1 large baking potato cut in small squares)
Spinach
Cauliflower

1. Rinse lentils in strainer and sort through, removing debris.

2. Chop onions and garlic and let sit for 5 minutes.

3. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.

4. Add garlic, carrots, and celery. Continue to sauté for another couple of minutes. Add curry powder and mix to bring out its flavor.

5. Add rinsed and drained lentils, 4 cups broth and tomatoes. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 10 minutes. Add kale and simmer for another 10 minutes. Add cilantro and season with salt and pepper to taste.

This recipe is perfect for a slow cooker. Try our additions and serve over brown rice and/or Roasted Curried Cauliflower.

Recipe Credit: The World’s Healthiest Foods

2 responses to “Curried Lentils

  1. Pingback: Loving Lentils! « U R B A N C L I N I C·

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s