Good Morning! How is everyone’s weekend going? Mine has been pretty uneventful…. just the usual grocery runs and later on today Landen has a gymnastics meet in Fort Worth. I’m currently enjoying a quiet morning with my Starbucks and 90’s pop. 😉 This post is just a quick check in to share a vegan recipe for Curried Vegetable Lentil Chili; that I guest posted on Hannah’s blog, Clean Eating Veggie Girl, a few days ago.
Lentils don’t really photograph all that well, but let me tell you these are so tasty! I’ve already made this lentil dish twice and it’s the perfect meal to prep on Sunday, to have ready to eat for the rest of the week. The second time that I made it, I went a little heavy on the curry for the hubby. I would suggest starting with just 1/2 tablespoon and add more to get the desired taste. I love curry, so I think I got a tad carried away. 😉
- 1 cup brown or green lentil, rinsed and drained
- 3 cups vegetable broth (water will work too)
- 1 tablespoon extra virgin olive oil or coconut oil
- ½ medium white onion, diced
- 1 large carrot, sliced
- 1 large zucchini, diced
- 2 garlic cloves, minced
- ½ -1.5 tablespoons curry powder (start with ½ tablespoon and add more, as desired)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cups (or handfuls) fresh spinach, chopped
- Place lentils and vegetable broth in a large pot and bring to a boil. Reduce heat to medium-low and cook for about 45 minutes or until tender.
- Meanwhile, in a medium skillet over medium-high heat, heat oil. Add onion and carrot, and sauté for about 3 minutes. Add zucchini and continue to sauté for about 3-5 more minutes. Add garlic and continue to sauté until veggies are tender. Add seasoning to the veggie mix and stir to combine. Finally, add the spinach and continue to stir around the skillet until spinach is slightly wilted.
- Once both, lentils and veggie mixture are cooked, add lentil to the veggie mixture and stir to combine.
- Optional, but highly recommended to make lentil chili thicker: Blend half of the lentil mixture in a high speed blender and then add back to the skillet for a super thick lentil chili.
- Add more seasoning and salt, as needed. Enjoy!
Okay, well I just took Strawberry Cheesecake Baked Oatmeal out of the oven. It smells lovely and I’m ready to dig in! If it turns out as divine as it smells, I’ll be sharing over at Beautifully Nutty in a week or so. I’ll let y’all know. Enjoy the rest of your weekend!