Name: Vegan Lentil & Vegetable Curry
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 4
Cuisine: Indian
Ingredients: 1 lb 93% lean ground beef; 1 tbsp olive oil; 1 tbsp chili powder; 1 tsp ground cumin; 1 clove garlic, minced; 1 red bell pepper, diced; 3 cups cooked quinoa; 2 cups baby spinach; Salt and pepper to taste

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Vegan Lentil & Vegetable Curry

Meal Slot:

Dinner

Prep Time:

minutes

Cook Time:

300

minutes

Protein:

Carbs:

Fat:

Cuisine:

Indian

Allergens:

None

Serves:

Description

Red lentils simmered with onion, garlic, ginger, curry powder, turmeric, carrots, and bell pepper in coconut milk, brightened with cilantro and lime.

Ingredients

1 cup red lentils, rinsed
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
2 cups mixed vegetables (carrots, peas, peppers)
1 onion, diced
2 cloves garlic, minced
1 tbsp curry powder
1 tsp turmeric
4 cups vegetable broth
1 tsp salt, pepper to taste

Directions

Add lentils, vegetables, onion, garlic, tomatoes, and coconut milk to slow cooker.
Stir in curry powder, turmeric, salt, and pepper. Pour in broth.
Cook on LOW 5 hours (or HIGH 3 hours) until lentils are tender.
Stir and rest 5 minutes to thicken. Serve with rice if desired.