From Scratch - meatless mondays lentil curry recipe

New Years Resolutions: Meatless Mondays?

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With the New Year and a New Decade upon us, it’s time for healthy change. Have you considered more ‘Meatless Mondays’?

As we welcome another New Year, and, lo-and-behold, a whole New Decade, it has many of us taking stock and considering how we can make healthy changes in our lives that are actually sustainable for a change.

We too, contemplate our healthy choices, not just for Adrian and me, but for our children, and our restaurant patrons as well. How can we incorporate delicious and nutritious options that promote healthy eating and help to encourage all of you making changes geared to well-being this year?

At home, providing nutritious and tasty meals the kids will love, we look to the popular notion of ‘Meatless Mondays’ to offer variety and promote healthy eating for the whole family. Not to mention helping better manage our food budget — meats can be so expensive, particularly when served almost every day! After all, many of the world’s cultures use meat primarily as a garnish or for celebrations.

Given the hype about improving our health by lowering cholesterol and increasing energy by eating more plant-based whole foods, let’s transform our Mondays for the better!

So, to help inspire your own healthy resolutions as well as some ideas for wonderful vegetarian fare, it’s time to play in the kitchen with recipes that include lentils, tofu, beans, and rice.

I read a lot of cookbooks and as long as it tastes fabulous, I will happily devour it.

Some of my favorite vegetarian food is Indian. Try this recipe and enjoy your next Meatless Monday (or any day, really!).

Lentil Curry

Lentils…

  • ½ cup moong dal
  • ½ cup masur dal
  • 7 ½ cups water
  • 1 Tbsp salt
  • 1 tsp turmeric

Masala…

  • ¼ cup ghee
  • 1 Tbsp cumin seeds
  • ¾ cup finely chopped onions
  • 1 Tbsp finely chopped ginger
  • ¾ cup finely chopped tomatoes
  • ½ tsp ground cayenne
  • 3 oz chopped spinach leaves
  • ½ cup finely chopped cilantro

Instructions:

  • Sift through lentils to make sure there are no tiny stones or debris.
  • Combine lentils in a large bowl. Wash and drain in cold water two times.
  • Place lentils, water, salt and turmeric in a large pot with a tight-fitting lid and stir.
  • On medium to high heat, bring lentils to a boil, then stir and cover most of the pot with a lid. Leave a one-inch slit through which the steam can escape, otherwise.  It will foam over.
  • Reduce heat to low and cook for another five to eight minutes.
  • Cover the pan fully with the lid and cook lentils for another 30 minutes until tender.
  • While lentils are cooking, make the masala.
  • In a shallow frying pan, heat the ghee on medium-high heat for 45 seconds or until completely melted.
  • Add cumin seeds and allow them to sizzle for 15 seconds.
  • Reduce the heat to medium, stir in the onions and sauté till brown – eight to 10 minutes.
  • Add ginger, tomatoes, and cayenne.  Sauté stirring regularly,  for five minutes until oil glistens on top.
  • Pour masala into the pot with the cooked lentils and stir well.
  • Stir in spinach and top with chopped cilantro when serving.

Recipe copyright from Vikrim Vij.