Yes, we eat a lot of legumes/pulses. We love them and we know that they’re good for us even if we sometimes hate them after eating them (toot toot!).
This recipe was in a dinky little brochure that we once got, years ago, from a local health food store. It sounded good so we gave it a go. It has since become one of our favourite, go-to dinners. I always have the ingredients on hand so when we get a craving, it can be whipped up in no time. We serve it lavishly dolloped with sour cream and topped with freshly chopped coriander. Warm naan bread for dunking is never far away. Delicious.
- 1 tbsp olive oil
- 2 cups onions, diced
- 3 large garlic cloves, minced
- 2 tbsp fresh ginger, peeled and minced
- ½-1 tbsp red curry paste (see note)
- 6 cups vegetable stock (can also use chicken stock)
- 2 cups carrots, peeled and diced
- ⅛ tsp crushed red pepper
- 1 cup dried red split lentils
- 1 cup frozen shelled edamame beans, thawed
- ⅓ cup fresh coriander (cilantro), chopped
- Salt and pepper to taste
- Sour cream or yogurt to serve (optional)
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic and ginger; sauté for 5 minutes or until soft and translucent. Stir occasionally.
- Stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper.
- Reduce heat to medium-low. Cover and cook until carrots are crisp-tender, about 5 minutes; stir.
- Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat and simmer for 10 minutes until lentils are tender. Stir in coriander (cilantro), salt and pepper.
- Spoon into warmed individual serving bowls and garnish with sour cream or yogurt, if desired. Serve with warmed naan bread.