NUTRITION

SERVINGS

INGREDIENTS

1/2 cup dry Red Lentils (~100g)

1/4 cup Light Coconut Milk (~57g)

1/2 cup Diced Tomatoes (~120g)

1 cup Fresh Spinach (~30g)

1 medium Carrot (~61g)

1/2 cup roasted Broccoli (~78g)

1/2 medium roasted Red Bell Pepper (~60g)

1/4 cup diced Onion (~40g)

1 Garlic clove

1 teaspoon Curry Powder

1 teaspoon Turmeric

Salt and Pepper to taste

PREPARATION

• 1

  Rinse the red lentils thoroughly and set aside.

• 2

  Preheat your oven to 400°F. Toss the carrot (sliced), broccoli florets, and red bell pepper pieces with a little oil, salt, and pepper. Roast them on a baking sheet for about 20 minutes or until tender and slightly charred.

• 3

  In a medium saucepan, sauté the diced onion and minced garlic over medium heat until translucent and fragrant.

• 4

  Add the curry powder and turmeric to the onions and garlic. Stir briefly to release the spices' aromas.

• 5

  Add the red lentils to the saucepan along with 1 to 1.5 cups of water. Bring to a simmer and cook for about 15-18 minutes until the lentils are soft and have absorbed most of the liquid.

• 6

  Stir in the diced tomatoes and light coconut milk. Allow the curry to simmer for an additional 5 minutes so that the flavors meld together.

• 7

  Fold in the fresh spinach and cook until just wilted.

• 8

  Spoon the creamy curry into a bowl and top with the roasted vegetables.

• 9

  Season with additional salt and pepper if needed, and serve warm.