Looking for a nicely spiced dish with plenty of protein to boot? I love this recipe for Curried Red Lentils from my book, What Doctors Eat. And if you’re working to increase your micronutrient intake, or trying to eat for your fertility, it’s a great choice! Enjoy!
3/4 cup red lentils, sorted and rinsed
1 tablespoon extra-virgin olive oil
1/2 cup chopped onions
1/2 cup chopped scallions
1 green bell pepper, diced
1 tablespoon chopped, canned, mild green chile peppers
1 tablespoon flour (I use almond or coconut flour)
2 teaspoons curry powder
Ground red pepper
3/4 cup low-sodium organic chicken broth
1 teaspoon reduced-sodium soy or tamari sauce
1 teaspoon rice vinegar
1 tablespoon chopped fresh organic cilantro
1. Combine the lentils with 1 and 3/4 cups of water in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer until the lentils are tender, about 25 to 30 minutes. Drain.
2. Heat the oil in a large nonstick skillet on medium. Add the onions, scallions, bell pepper, and chile peppers. Cook, stirring frequently, until the peppers are tender, 2 to 3 minutes. Stir in the flour, curry powder, and red pepper to taste, and cook for 1 minute.
3. Whisk in the broth, soy sauce (or tamari), and vinegar. Add the lentils and cook until the mixture is heated through and begins to thicken, about 2 minutes. Sprinkle with the fresh cilantro and serve.