Lentil Chickpea Coconut Curry

Since trying lentils for the first time last summer, I’ve become mildly obsessed with them and usually cook them anywhere from one to three times a month. I love lentils with brown rice, or with sausage, but my favorite way to eat lentils is in a delicious curry. I was originally going to post a recipe for Chana Masala (chickpea curry), but decided I needed to include my beloved lentils and also some greens.

If you enjoy curry, I definitely recommend giving this recipe a try. Hearty lentils and chickpeas are simmered in a flavorful tomato-curry sauce with kale and coconut milk, served over rice. This meal is so filling and satisfying, I bet most wouldn’t guess that it’s vegan. I admit I sometimes miss meat in a vegetarian or vegan meal, but this isn’t one of them. Lentils and chickpeas are both packed with protein, very low in fat and diet superfoods in my book. I’ve been making this meal in some variation or another for months now, and it really has become one of my favorites. This is the first time I made it with coconut milk and I love the way it mellows out the strong flavors a bit. The amount of spices are based off my personal preferences, so you may find you want more or less of something – just have fun playing around with it!

Lentil Chickpea Coconut Curry

Ingredients:
serves 5-6

• 1 cup uncooked brown rice
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 3 cups of water, veggie stock or chicken stock
• 1 cup dry brown or green lentils
• 1 bay leaf
• 1 15 oz. can fire-roasted tomato sauce or diced tomatoes
• 5-6 stalks kale, torn into small pieces or 4-5 cups spinach (I used both)
• 1 Tbsp yellow curry powder
• 1 tsp red curry powder or garam masala
• 1 tsp red curry paste
• 1 tsp cumin + 1 tsp coriander (or 2 tsp cumin if coriander is not available)
• 1 tsp fresh ginger or 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes
• 1 cup canned chickpeas, rinsed and drained (feel free to use the whole can if you prefer)
• 1/2 cup coconut milk
• juice of 1 lime (about 2 Tbsp)
• fresh cilantro and scallions to garnish, warmed Naan to serve

Directions:

1. In medium saucepan, cook rice according to box directions. You can do this step in advance, or let the rice cook while you’re preparing the rest of the meal.
2. In a 3-4 quart cooking pot, heat 1 Tbsp olive oil over low heat. Add diced onion and carrots and cook for 10 minutes, stirring occasionally. Add minced garlic and continue cooking.
3. Once veggies have softened and browned a bit (about 15-20 minutes), add water or stock to the pot, along with your lentils and bay leaf. Bring to a boil and then return to a simmer. Cook for about 10 minutes.
4. Add the tomato sauce or diced tomato to the pot and stir in kale. (If using spinach, don’t add it until later – see step number 5.) Season with all of the spices (yellow curry powder through red pepper flakes) and cook for an additional 10-15 minutes until kale is tender and the curry has thickened.
5. Stir in chickpeas, coconut milk, and lime juice (and spinach, if using) and simmer for another 5 minutes. Serve curry over rice, with a garnish of fresh cilantro, scallions, and warmed Naan.

Start by sauteing your veggies

Once veggies are tender, add 3 cups of water or stock to the pot, along with lentils and 1 bay leaf. Simmer for 10 minutes.

Stir in tomato sauce, kale and spices and cook for another 10-15 minutes.

Once kale is tender, add chickpeas, coconut milk, and lime juice to the curry. Cook for an additional 5 minutes.

The finished product!

Vegetarian Chili

At this point I have mentioned my love for vegetarian food a few times on this blog. I would say about 40-50% of the meals I eat each week are vegetarian, sometimes even vegan. I really enjoy popular vegetarian/vegan food such as tofu and tempeh, and I have grown a bit of an obsession with lentils. My roommates probably think I’m weird, but I just find something about lentils so satisfying and have been eating them once or twice a week for the past few months.

Chili is a dish I have always loved, and have tried many variations of – but all of them have always included meat. As a substitute for meat, I used tempeh, mushrooms, and lentils. I’ve noticed these three things are often used in vegetarian dishes recipes because their texture imitates ground meat, such as beef or turkey. Tempeh, for those of you who are unfamiliar, is actually made from fermented soybeans. I know what you’re thinking, and while I do agree it sounds completely unappetizing, it has a somewhat meaty texture and soaks up the flavor of whatever you’re cooking it in (just like tofu). It’s also packed with protein and at $1.99 per 8 oz, you can’t beat the price.

Though I admit I did miss the ground turkey a bit (which is what I usually use for chili), I found that this chili was still filled with many other flavors from the veggies, spices, and beans. This recipe is packed with protein, fiber, vitamins B and C, and will keep you feeling full all day long. I ate mine with cheese and a bit of sour cream, but the chili itself is vegan so it’s perfect to serve to your vegan or vegetarian friends!

Vegetarian Chili
makes 5-6 servings

Ingredients:

• 1 medium onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 bell pepper, diced (I used half a red and half a green)
• 3 cloves garlic, minced
• 1 cup chopped mushrooms (baby bella or white will do)
• 1 8 oz. package tempeh
• 2 15 oz. cans diced tomatoes
• 1 15 oz. can tomato sauce or crushed tomatoes
• 1-2 tsp cumin
• 1 tsp chili powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 cup lentils
• 1 15 oz. can of your favorite beans, rinsed and drained (I used a combination of black and pinto beans)
• 2  Tbsp brown sugar (optional)
• optional toppings: serve with diced avocado, shredded cheese, cilantro, sour cream/Greek yogurt, etc.

Your ingredients

Directions:

1. In a large frying pan, heat 1 Tbsp olive oil and add diced onion and carrot. Cook for about 10 minutes, until slightly softened. Add diced celery, bell pepper, garlic, and mushrooms and continue cooking over medium heat.
2. In a medium-large cooking pot, add 1 tsp olive oil and crumble tempeh into the pot using your fingers. Fry until tempeh has turned golden-brown in color, about 3-5 minutes.
3. In a separate smaller pot, bring 2 cups of water to a boil. Add your lentils and cook for about 15-20 minutes, stirring occasionally, until they are mostly cooked. It’s okay if they’re not completely cooked through (see step 5).
4. While the lentils are cooking, add cooked veggies to tempeh, along with both cans of diced tomatoes and tomato sauce. Stir in your spices and bring the chili to a boil, then return to a simmer.
5. Add the cooked lentils to the chili, along with the beans and optional brown sugar. Let the chili simmer for another 15 minutes or so to let the flavors really intensify. Serve with optional toppings and enjoy

Start by sauteing your onions and carrots

After about 10 minutes, add the rest of the veggies and continue cooking

Don’t forget the mushrooms and garlic!

While your veggies are cooking, crumble the tempeh into a cooking pot along with 1 tsp olive oil and fry for 3-5 minutes until golden-brown

In a smaller pot, begin to cook your lentils. (I cooked mine in some leftover tomato sauce for extra flavor).

While the lentils are cooking, add the cooked veggies to the pot with the tempeh, along with the diced tomatoes, tomato sauce, and spices.

Once your lentils are done cooking, add them to the chili along with the 15 oz. can of your favorite beans and optional brown sugar.

Let the chili simmer for another 15 minutes or so and then serve with optional toppings

Side note, how did everybody make out in the crazy blizzard last weekend? We were lucky that we didn’t lose power, but we did spend a good 3 – 3 1/2 hours shoveling out our cars in our driveway. Our driveway is so narrow that the snowdrifts on the sides of our house and the one next door just completed blended into our cars. My car, which is a Nissan Pathfinder with 4-wheel drive, was completely buried in snow and we actually needed our neighbor’s help to push it out!

Yep, that is my car under there.

At one point I got tired of using a snow brush so I just got on top of my car and start kicking off the snow, haha.

As if that snow storm wasn’t enough, yesterday we got another snowfall. Luckily not 2 feet this time, but enough to make me feel seriously ready for spring.

Curried Lentil & Kale Soup

I’ve been on a soup kick lately. Lately meaning since approximately June. Or maybe that’s when I started to realize that I just really love soup. There is something about a homemade bowl of soup that is so satisfying to me. It’s warm, filling, and who can say no to a one-pot meal? Soup is one of the cheapest and easiest meals to make on your own, and it’s super simple to reheat for a quick leftover.

Indian cuisine is something I knew little to nothing about growing up.  When I was in high school, my dad and I decided to check out a local Indian restaurant he had heard good things about. I didn’t know what to order and wasn’t crazy over my food, thinking from then on that I just wasn’t a big fan of Indian food (in my narrow-minded seventeen-year old brain). Fast-forward to college, and I’m surrounded by a huge selection of international cuisines from all around the world. Senior year of college, I tried out Indian food again, and this time I loved it. My favorite dishes are the ever-popular Chicken Tikka Masala and curried lentils – two items you’ll find on just about any Indian restaurant menu.

This curried lentil and kale soup is a winner in my book. It’s fast, inexpensive, healthy, and filling. I used chicken stock as the base, but sub veggie stock and you’ve got yourself one tasty, hearty vegan meal. Lentils are a great source of protein, fiber, and iron, making them a go-to option for many vegans and vegetarians. If you have missed all of the hype over the super food kale, then you have likely been living under a rock. (Only kidding – check out this page to learn more about the health benefits of kale.)

Basically, if you like curry and you’re looking for a simple, fast, and healthy soup to keep your belly full, this guy is the one.

Curried Lentil & Kale Soup
serves 4-5

Ingredients:

• 1 Tbsp olive oil
• 1 onion, finely diced
• 3 carrots, finely diced
• 2 cloves garlic, minced
• 1 1/2 – 2 tsp cumin
• 1 tsp curry powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp red pepper flakes (1/4 for less spice)
• 1/4 tsp ginger
• 1/3 cup tomato paste
• 1 quart low-sodium chicken or vegetable stock
• 1 1/2 cup lentils, rinsed and picked over
• 4-5 stalks kale, leaves torn into small pieces (or 8-10 cups of your favorite greens)
• optional: serve with chopped green onions, cilantro, a dollop of plain yogurt, and warmed Naan

Your ingredients (ignore the coconut milk, I didn’t end up using it)… and naturally I forgot to include the kale, but I’m sure you all know what that looks like!

Directions:

1. In a large frying pan, heat 1 Tbsp olive oil. Add diced onions and carrots and cook for 10 minutes or until slightly softened.
2. Add garlic and rest of spices. Saute for 1-2 minutes.
3. Transfer veggies to a 3-4 quart cooking pot. Add tomato paste, stock and lentils. Stir and bring to a boil, then let simmer over low heat for 15-20 minutes, or until lentils are tender.
4. Optional: using an immersion blender or regular blender, blend the soup to achieve a smoother texture. I left mine slightly chunky. (If using a regular blender, wait until soup has cooled slightly.)
5. Add kale and stir, continuing to simmer for another 10-15 minutes, or until kale is tender and has turned dark green.
6. Serve with optional toppings and enjoy.

Saute diced onions and carrots until softened slightly

Stir in spices and saute for another 1-2 minutes

After picking over lentils, rinse and drain (I used a combination of red and green lentils)

Transfer sauteed veggies to a cooking pot and add chicken or veggie stock, tomato paste, and lentils. Stir and bring to a boil, then return to a simmer and cook until lentils are soft, about 15-20 minutes.

Optional: To achieve a thicker, smoother soup, use an immersion blender or regular blender (If using a regular blender, remove soup from heat and wait until it’s cooled slightly)

Your soup will look something like this if you choose to blend it.

Stir in kale and let the soup continue to simmer for another 10-15 minutes, or until kale is tender and has turned dark green.

I apologize for the bad lighting in the photo, but this is what the soup looks like when it’s finished

Serve with warm Naan and optional toppings (I simply added chopped cilantro)