Red Lentil Butternut Stew 1 tsp Extra virgin olive oil 1 sweet onion, chopped 3 garlic cloves, minced 1 tbsp good quality curry powder (or more to taste) 1 carton broth (4 cups) I used low-sodium 1 cup red lentils 3 cups cooked butternut squash 1 cup greens of choice Fresh grated ginger, to taste (optional) Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)
Energizing & Spicy Broccoli Dal I used green lentils because it's all my grocery store had. Also subbed canned light unsweetened coconut milk in place of almond milk. Used extra broccoli as well because i LOVE IT
Red Curry Lentils -- lots of spices, lots of tomatoes, and a refreshingly small amount of coconut milk. This is amazing!! It's spiced perfectly and I can throw in a few ice cubes of coconut milk. Goes well with the nuttiness of brown rice. So great!