Who doesn’t love a good, healthy, cheap super food? I know that anytime I can make a food in bulk for pennies, it’s a serious win!! Lentils is definitely one of those foods! Super cheap, but also super nutrient dense!
Lentils are great sources of protein and carbs, as well as providing multiple nutrients. Lentils are also one of the best carbs that are antiinflammatory, as they are not highly processed, nor loaded with fillers/sugars.
Another great thing about lentils is that you can literally flavor them any way you like. My favorite is definetely curried lentils. For me, I actually like them for breakfast with two over-easy eggs. But they are also an excellent lunch and dinner side.
The best thing about this recipe is that you can do it on one pan. No need to dirty a whole lot of dishes. Let me walk you through the process step by step.
Start by putting the following into your pan on low heat:
1tsp olive oil
4 diced garlic cloves
1 full diced onion
1tsp diced or powdered turmeric
1tsp roasted red pepper flakes.
Let these ingredients saute on low heat for about 5 minutes. Together the garlic, onion, turmeric, and red pepper are excellent sources of anti inflammatory foods.
After those have heated and small amazing, add in 1 cup diced mushrooms. Let them heat for about 3-5 minutes. Mushrooms are also excellent for your immune system!
Now you’re ready to add in 1 large can (28ounces) of crushed tomatoes, with 1 small can tomato paste – which also contribute to your daily vitamins and aid your digestive system. Stir well. Leave on low heat for another 3-5 minutes.
Once all your veggies have mixed well and the flavors have come together over low heat, you’re ready to add your lentils. Add in 3 cups of lentils (assumed that you’ve already soaked them).
This is when you can add in your curry. Use a curry packet/powder of your choice. This is where you have to work with the flavors based on your liking. Add in as much or little as you want, depending on how much flavoring/spice you want. I’d suggest adding about 1tbsp at a time, let it simmer. Taste Test. Then go from there and decide if you need more. Continue gradually adding until you’ve reached the desired taste.
With this recipe, using 3 cups of lentils – that is 6 servings – since carbs should be eating 1/2 cup at a time. You can portion this out to six containers or leave in your fridge and eat throughout the week. It also freezes very well. So, feel free to double the recipe and freeze for future weeks.