Happy hump day! Does anyone else love that Geico hump day camel commercial that use to run? Or is it just me. HUMPDAAAY! Anyway… It’s gross outside. Raining nonstop pretty much. So we have been loading up on our warm cozy meals. This last week it has been all about the Curried Lentils for baby and me.
It is crazy how a slight change of weather changes my cravings. Liberally 2 weeks ago when we had a cooler week, my brain went straight to pumpkin, oatmeal, casseroles, and cozy stews.
The thing I do love about fall and winter cooking is the one-pot aspect and the fact that you can pack meals with so many veggies especially for kids or veggie picky husbands. Also as a 95% vegetarian, I feel like winter recipes are way easier to make vegetarian compared to summer recipes. I mean if I served the hubs a grilled Portobello mushroom burger… I’m pretty sure he would notice. But if I make my Quinoa Vegetarian Chili or these Curried Lentils, he would love it even if they are both vegetarian.
Winter-time here has been a learning experience for me. I use to get cabin fever pretty badly when I first moved here. I think mostly it was the lack of light. But honestly, having lived here for a few years and now with a little one, my winter outlook has changed.
We are still a few months away from the cold cold months but I am already starting to look forward to a few of my fun winter activities:
- Reading. The hubs and I like to read in front of the fireplace in the winter and it is such a fun cozy feeling.
- Online workout videos. As much as I love running and being outside, I always find it kind of fun and different to push myself to do different workouts in the winter. I have tried everything from yoga to barre, HIIT workouts, Pilates and more! There is always something new.
- Lots of recipe testing. Since we are inside more in the winter, I tend to spend more time in the kitchen. So lots of cooking and baking. Last winter, despite having an infant, I spent A LOT of time in the kitchen.
- Phone time with friends and family. Since it is gloomy in the winter months, I use this time to call my friends in other states and have long chats. Also we do lots and lots of facetime with my parents.
- Winter sports. Can’t wait to snow shoe this year and take winter walks with Poppy. We recently got a super cool [amazon text=Hiking Kid carrier&asin=B005F5LY6E]and I am BEYOND excited to get good use out of it over the next few months.
The cool weather and early sunsets are coming, so we are prepping with cozy warm hearty meals. These Curried Lentils are one of my favorite easy meals to share with baby.
Here is the deal, Lentils are basically a SUPER MEAL! Lentils are so beyond good for you and kiddos. Loaded with potassium, calcium, zinc, niacin and vitamin K, and especially rich in dietary fiber, lean protein, folate and iron. Plus they are soft which is perfect for little ones with few teeth.
To our lentils, I love adding carrots, yellow or orange bell peppers and sweet potatoes. As the curried lentils come together it creates the prettiest orange color. To add even more nutritional power, I will sometimes add spinach or a hearty green like chard or kale.
What makes this recipe “curried” are the spices. Since my little Poppy is still experiencing new flavors, this recipe is fabulous to help her taste turmeric and curry. Not overpowering at all but definitely present; the flavors meld together to create a delicious aromatic dish. Plus I added sweet potatoes which makes everything 100X better in my book.
This is one of those recipes that is truly perfect for little kids and adults alike. Healthy, flavorful and satisfying. And did I mention it is easy, fast, saves well, freezes great and can be made ahead of time?
What are you waiting for!? Get your Curried Lentils on!
Curried Lentils {vegetarian, make ahead, kid friendly}
Serves 3 adult portions or 4-5 small kid portions.
Notes: I like serving this with brown basmati rice. My favorite one is the one sold at Trader Joes!
If you add spinach, simply add it during the last 5 minutes of cooking until it wilts.
- 1½ tablespoons coconut oil (olive oil works too)
- 1 cup diced onion
- 2 garlic cloves, minced
- 1/2 orange or yellow bell pepper
- 1 cup dried red lentils
- 1 medium sweet potato, cut into 1-inch cubes
- 2 large carrots, sliced lengthwise and chopped very very small
- 3/4 teaspoon ground turmeric
- 2 teaspoons mild curry powder
- 1/4 teaspoon ginger powder
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 cups vegetable broth or chicken broth
- Optional: 2 large handfuls of chopped spinach
Heat the oil in a large pot over medium heat. Sauté the onion until it’s turning a little golden. Then add garlic and bell pepper then cook for 2 minutes. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything. Cook it all for 2 minutes.
Add the broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Serve over soft fluffy rice. Brown basmati is our fav!
Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.
Recipe slightly adapted from Detoxinista
Originally posted 2016-09-06 22:51:38.
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