Let me introduce you to what will be your new favorite comfort food. I know the pure definition of comfort food means that it is nostalgic and depending on your upbringing this may not transport you back to your childhood kitchen. Also, traditionally comfort foods are high in carbs, sugars, and fats – this dish has none of that! But I promise you, this is good “comfort food!” This bowl will make you feel good and although the flavors might not match up with those from your childhood, you will love the flavor and textures in this dish. So, step aside mac & cheese, mashed potatoes, and grilled cheese & tomato soup you are being replaced with a delicious and healthy plant-based alternative!
Plant-based Protein
If you have not cooked with lentils before, I think you will find this an easy dish to make, and lentils are a great source of plant-based protein. I first used lentils as a replacement for beef in a taco recipe and when my husband approved, I knew it was going to be a good base for other dishes as well. Lentils are high in fiber and loaded with iron.
Some like it hotter
You can adjust the spices in this dish and flavor it in a way that makes sense for you and your family. We love curry and a bit of heat, so I try and add a bit extra. It is topped with a dollop of plant-based yogurt that helps to cool it down and keeps your mouth entertained.
Cilantro, Cilantro…
I am a lover of cilantro. When I am at the grocery store, I am the lady smelling the cilantro as I put it in my cart. To me it just represents a light crisp flavor that belongs in so many dishes. If you do not feel the same way, you can substitute with parsley or another herb, or just leave it without a garnish. BTW, I use garnish as an embellishment not decor, so it is totally meant to be eaten!
And, my husband loves all the different textures of food – I guess I do as well – so the crunchy nuts on top provide that for this dish, but of course, in case of allergy or if you just don’t like nuts – they can be left off.
Ingredients:
2 tbsp olive oil
1 sweet onion, chopped
2 shallots, diced
4 garlic cloves, minced
2 tsp red chili pepper flakes
4 carrots, peeled and chopped into 1/4 inch thick pieces
1 tbsp ground ginger, feel free to use fresh ginger if you have it on hand
2 tbsp curry madras powder
1 cup red lentils, pre-rinsed – rinse until the water runs clear
3 – 4 cups vegetable broth, add one cup at a time
1 (28 ounce can) fire roasted diced tomatoes
1 (15 ounce can) coconut milk
1/4 cup lemon juice
Bowl Toppings:
1 cup roasted, salted, chopped almonds
1 cup cilantro, chopped
1 cup cherry tomatoes, chopped
Bowl base:
1 cup cooked white rice
Actual Garnish: lime
Instructions:
Heat oil in a large pot over medium/high heat. Add onions and cook for 3 to 4 minutes, just until onions are translucent. Add shallots garlic, ginger, curry and chili flakes. Add the carrots and lentils. Cook for 1-2 minutes stirring so the lentils get a bit of color. Add the vegetable broth – 1 cup at a time. Boil until all the liquid is absorbed and add another cup of vegetable broth. Continue until the lentils they stop absorbing the liquid. Add the tomatoes and coconut milk. Boil until it has a stew consistency. Season with salt, pepper and lemon juice.
Meanwhile cook the white rice according to the instructions on the package.
Serve into 4 bowls. The rice is the base, top it with the lentil stew. And decorate the top with cilantro, cherry tomatoes, plant-based yogurt and almonds. Garnish with lime.
Servings: We usually end up dinner for two nights (3 people), plus leftovers. You can freeze the lentil stew. It makes great lunches at the office if you freeze it individually.
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