Try this dish for a hearty vegan entree - this steaming pot of lentils and soybeans will serve 6, but if there aren't that many people around the dinner table, you can store extra servings in tupperware and reheat for lunch throughout the week.Heat a tablespoon of olive oil in a large saucepan over medium-high heat. Add 2 and 1/3 cups finely chopped onion, and saute 3 minutes. Stir in 1 tablespoon red curry paste (try the one from Thai Kitchen, which is vegan), and cook for one minute.
Add 1/2 a cup vegetable broth, 2 cups finely chopped carrot, 2 tablespoons minced fresh ginger, 3 minced garlic cloves, and 1/8 tsp. ground red pepper. Cook 6 minutes, until the carrot is tender.
Add an additional 3 and 1/2 cups of vegetable broth, 1 cup of dried red lentils, and one (15 ounce) can of soybeans, rinsed and drained (buy the yellow/white soybeans, not the black ones, i.e. from Westbrae: www.westbrae.com). Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in 1/3 cup cilantro, 1/4 tsp. salt and 1/4 tsp. black pepper.
Ladle 1 cup of curry into each of 6 bowls. Dallop each serving with a tablespoon of plain soy yogurt just before serving (such as Whole Soy). Each bowlful is 320 calories.
Cost:
onion $3.23
vegetable broth $5.38
carrot $1.56
ginger $1.16
red lentils $4.19
canned soybeans $1.49
plain soy yogurt $0.99
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