( makes 3-4 servings)
1-2 cloves minced garlic
1/4 onion, diced
1 tsp oil
1/2 zucchini, peeled and diced
1/3 diced yellow bell pepper
*** 1 cup spinach, chopped (optional)
2/3 cup green lentils
1 cup water
1 cup almond milk (I use the Silk unsweetened almond milk, but any plant milk should work)
3-4 tbsp curry powder (or more to taste)
1 tsp ground turmeric
1 tsp each of garlic powder, onion powder, paprika, and salt
1/2 tsp black pepper
*** 1/4 tsp cayenne pepper (optional, if you want it spicy)
Warm a medium sized pot on medium heat. Once pot is warm, add in the oil (if oil free, just use water instead) and onion.
When the onions become translucent, add in the garlic. Let those cook together until they become fragrant. If the pot seems a bit dry, add 1 tsp of water at a time as needed.
Add in the diced zucchini and bell peppers. Let those cook for 3 minutes.
While the veggies are cooking, rinse and drain your lentils. Then, add your lentils, water, and almond milk to the pot. Stir well.
Add in all of your spices, and adjust according to your own taste. (You may need more spices for your own personal palette.)
Let this cook on medium heat until it starts to boil. Once it reaches a boil lower heat to a simmer. Let this simmer for 25-30 minutes, or until your lentils are tender and you have a nice creamy mixture.
Taste and add any more seasonings according to your preference.
*** If using spinach, add in the spinach right before serving so it just barely wilts.
Serve over a bed of rice and Enjoy!
Hugs and carbs,