I’ve said it before, and I’ll say it again – lentils should be part of your life! They are packed with nutrients, ridiculously easy to make, and delicious every time. I keep me pantry stocked with red, black, and green lentils, and end up using them at least once per week.
For this recipe red lentils work best because we’re looking for a soupy consistency (green and black hold their shape better when cooked). Combine those cutie-pie red lentils with spicy Indian herbs, tomatoes, and fresh lime juice – you’ll be glad you did!
- 1 cup red lentils, rinsed
- 3 cups broth or water
- 1 red onion, chopped
- 4 cloves garlic, minced
- ⅔ inch fresh ginger, peeled and minced
- ½ teaspoon curry powder (more if you want a serious kick!)
- 1 teaspoon olive oil or toasted sesame oil
- 3 tablespoons tomato paste
- 1 pint cherry or grape tomatoes
- juice from 1 lime
- salt to taste
- ½ cup chopped fresh cilantro
- Sauté onion, garlic, and ginger in oil on medium/high heat for 5 minutes until they become aromatic.
- Add the lentils, broth/water, and curry powder. Reduce heat to medium and cook for 20 minutes, or until lentils are cooked through, stirring regularly.
- Add the tomato paste and chopped tomatoes and continue cooking for 5 minutes. Turn off the heat and add lime juice and salt to taste.
- Serve hot and garnish with fresh cilantro. Minced scallions and a dollop of plain yogurt are also delicious on top.
Sometimes I feel like a broken record when it comes to beans and legumes. They are one of those power foods that we could all benefit from eating more often. There are countless research studies linking high-fiber and nutrient-dense beans and legumes to improved health outcomes. Perhaps even more importantly, they are an excellent part of a nutritional prevention routine. Filling up on these plant-based protein powerhouses has been linked to everything from preventing diabetes to supporting healthy pregnancies.
Beyond their health benefits, I love their versatility in the kitchen. They are so easy to add to soups, combine with roasted veggies, or toss into salads. Plus they excel in the ‘cook once, eat twice’ category. I often make a bit batch early in the week and store the leftovers in the fridge to add into meals for days to come. Enjoy!