Hungry + hurry = recipe for disaster.
Having food available that you can eat on the run will save you from eating quick processed food, junk food, or other less than awesome options. This quick curried lentil stew is very easy to prepare, uses simple ingredients, and you can keep it in the fridge for 3-4 days for ongoing sustenance through your busy days.
Ingredients: One Big Pot
2 tbsp coconut oil
3 cups of soaked french green lentils* (I soaked mine overnight in purified water)
1 yellow onion, chopped
2-3 cloves of garlic, chopped
1 L vegetable stock
1 cup of cauliflower cut into bite size pieces
3 carrots, chopped
1 large sweet potato
2 tsp yellow curry
1/2 tsp turmeric
1 tsp cumin
Salt to taste
*There are varied opinions about whether or not it’s necessary to soak lentils before cooking. I find french green lentils to have a much longer cooking time, so I soaked them in advance which drastically reduces the time they need to simmer. You can use other types of lentils, but I find green and brown maintain their form and texture, whereas other types, such as red, tend to get mushy. This makes them better used in sauces.
In a medium to large saucepan, melt your coconut oil over medium heat and add onions and garlic. Sauté for two to three minutes, until onions are soft and transparent.
Add your vegetable stock and bring to a boil. Add soaked lentils, sweet potato, cauliflower, spices and carrots. Bring to a boil, then reduce to simmer and cook for about 15 minutes, or until both lentils and sweet potato are soft.
Serve on top of rice, with a warm bun or naan, or even on its own. All you need to do is warm it up in a saucepan for five minutes or so and you’ve got healthy goodness ready for you while you do your thing.
Tell us, what are your fave dishes to keep on hand in the fridge?
~ The Vegan Project