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.