These hearty lentils make use of the Homemade Curry Powder recipe that I posted a few nights back. Although the original recipe billed it a side dish, double the lentil portions and serve over rice to make them the centerpiece of a vegan meal.
Heat 1 and 1/2 teaspoons olive oil in a saucepan over medium heat. Add 1 cup chopped onion, 1 and 1/2 teaspoons finely chopped and peeled fresh ginger, 1/4 tsp. salt, and 1/4 tsp. black pepper; cover and cook for 10 minutes, stirring occasionally.
Add 1 tablespoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon Homemade Curry Powder, and 1/2 tsp. ground coriander; cook for 1 minute.
Add 1 and 1/4 cups water, 1 cup vegetable broth, 1 cup dried lentils, and 1 bay leaf. Bring to a boil, then cover, reduce heat to low, and simmer for 2 hours.
Uncover and cook a final 5 minutes - the liquid should be nearly all absorbed. Discard the bay leaf, then stir in 1/8 tsp. black pepper, 1/2 cup plain soy yogurt (such as Wildwood), and 6 tablespoons tomato puree. Heat a final 5 minutes over low heat before serving.
You'll have 6 servings of 1/2 cup and 160 calories each - although you can also double the recipe easily! It's actually almost better if you make it a day ahead of time and then reheat before serving, so the flavors can really meld together.
vegetable broth $2.49
dried lentils $2.79
tomato puree $3.19
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html