For the New Year
I've made it my business to try out all kinds of new recipes this year. I'm tired of the same ol' same ol' food we've been eating lately.
I like to cook enough to cover more than one night. After 24 years, my husband doesn't mind eating the same dinner two nights in a row.
Curry powder isn't a frequent ingredient in our food because he isn't a big fan, but this recipe has a sweetness about it that might change his tune. I added in the coconut milk to soften the flavor but you don't really need it.
I am trying to cook more vegan meals this year. We do eat primarily plant-based with some fish thrown in from time to time, My current goal is to move away from that approach. I'm sharing my adventure here so you too can see that eating plant-based doesn't have to be boring and tasteless. I think it's anything but.
This is our dinner tonight and it's almost time to eat. Let me know your thoughts in the comments. Give it a try and write your review here.
Red Lentil Stew
- 1 Slow cooker but you can use an Instant Pot instead
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 tbsp curry powder
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 28 oz can whole tomatoes
- 1 1/2 cups red lentils, dry
- 1/2 lemon juice
- 2 tsp garam masala
- 1 can full fat coconut milk optional
- quinoa or brown rice
- Put all ingredients except coconut milk in the slow cooker and cook until lentils are soft
- At the end, stir in coconut milk and cook another 30 minutes
- Serve over quinoa or brown rice
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