You know how the saying goes, "Good things come in small packages." Well, that is definitely true of lentils. There is quite a bit of nutrition packed into that tiny legume. Furthermore, lentils can be enjoyed year round, they are super affordable, and blend well with a variety of foods and spices.
Lentils are known for their cholesterol lowering fiber content. Because of this high fiber, lentils are great for managing blood sugar disorders as they prevent blood sugar levels from rising rapidly after eating. In addition to that, they are a good source of minerals, vitamin B, and protein. Lentils are rich in folate and magnesium which benefits are heart and metabolism. Another bonus is one cup of lentils will only cost you 230 calories. And if that weren't reason enough to enjoy them, they actually fill you up so you are left feeling completely satisfied.
If you are new to cooking lentils, let me share with you a couple of tidbits. They require no pre-soaking and they cook up pretty quick. The brown and green lentils hold their shape and stay a bit firmer then the red ones which have more of a mushy consistency. So keep that in mind when deciding on your color options. You should rinse them before cooking to remove any particles or debris. Tru Roots offers an organic sprouted green lentil which is what I prefer to use. Because they are sprouted, they are not only more digestible, but they are alkaline forming. That means the sprouting process makes them more like small vegetables rather than acid forming legumes like grains.
As for the curry, turmeric is one of the main components in the curry powder which is awesome because turmeric is very valuable to our health. It is known to help treat Alzheimer's Disease, help with cancer prevention, is a powerful anti-inflammatory and pain reliever, and boosts our bone and liver health.
I love this stew for many reasons. It can feed a large group of people and it is very inexpensive to make. So if you have a big family or are having guest over, it's a great option. The curry powder brings a nice variety of flavors and warmth to the stew. The ginger and onions also have a way of bringing the ingredients together. End result... a fabulous tasting stew! I like to serve this with some steamed kale and quinoa. Top it with some sliced avocado and chopped cilantro and you have yourself an incredible meal!
2 Tbs coconut oil
1 yellow onion, sliced, then quartered
2 carrots, diced
1 inch knob fresh ginger, grated
1 inch knob fresh turmeric, grated
2 cloves garlic, minced
2 tsp curry powder
1 tsp ground cumin
1/2 tsp coriander
4 cups vegetable broth
2 cups green lentils
2 Tbs tomato paste
3/4 cup full fat coconut milk
1 tsp sea salt
1/2 tsp fresh ground pepper
1. In a large pot, melt the coconut oil on medium heat. Add the onions and carrots and cook until slightly tender, about 5 minutes. Add the ginger, turmeric, garlic, curry powder, cumin, and coriander. Stir well and cook for about one minute.
2. Add the rinsed lentils, vegetable broth, and tomato paste. Stir well and then add the salt and pepper. Increase heat to medium high and bring to a boil. Place the lid partially on and reduce heat to a simmer. Cook for about 30 minutes. Then add the coconut milk and cook for 5 more minutes.
3. Remove from heat. Season with more salt and pepper if desired. I like to serve this with some quinoa, steamed kale, and topped with some avocado and cilantro. Serves 6.