Name: High protein lentil curry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 lb 6 oz seitan wheat protein, cubed; 1 cup red lentils; 1 tbsp canola oil; 2 1/2 medium yellow onions, diced; 6 cloves garlic, minced; 1/4 cup fresh ginger, grated; 3 tbsp curry powder; 1/4 cup tomato paste; 6 cups water; 4 oz fresh baby spinach; 1 tbsp salt; 1/4 cup lemon juice

Instructions

Prep 25 min · Cook 20 min

Heat half the canola oil in a large Dutch oven over medium-high heat. Add half the seitan and cook for 5 minutes until browned on several sides. Remove to a plate and repeat with the remaining oil and seitan. Done when browned and firm.
Add the diced onions to the pot and cook for 5 minutes until softened and beginning to brown. Stir in the garlic, ginger, curry powder, and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
Return the seitan to the pot. Add the red lentils, water, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once or twice, until the lentils are tender and the sauce has thickened. Done when lentils are soft.
Stir in the spinach in handfuls until wilted, about 1 minute. Remove from heat and stir in the lemon juice. Taste and adjust salt if needed.
Let the curry cool in the pot for 20 minutes. Divide the mixture evenly among 4 airtight containers. Refrigerate for up to 4 days.
When ready to eat, add 1 to 2 tablespoons of water to a portion. Microwave on high for 3 minutes, stirring halfway through, until steaming and hot throughout. Done when steaming hot, 165°F.

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Ingredients

Instructions

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