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Golden Beet and Lentil Curry

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Beautifully colored and even better tasting vegetables are the star of this delightful soup. This is the perfect dish to cozy up to on a cold evening. It is full of flavor and will fill up your home with the warm and savory aroma. Serve it over rice, with bread, or all alone, either way you will not be disappointed.

Ingredients

  • 32 oz vegetable broth
  • 5 oz can coconut milk
  • 1 yellow onion (diced)
  • 1 cup green lentils
  • 4 cups rainbow chard (chopped into 1 in. pieces)
  • 3 beets (approximately 1 cup, diced into ½ in. pieces)
  • 2 cups multi-colored carrots (approximately 7, diced into ½ in. pieces)
  • 2 tsp minced garlic
  • 2 ½ tsp green curry paste
  • 2 ½ tsp ginger
  • ½ tsp harissa puree
  • 2 tbsp balsamic vinegar
  • 1 tsp lemon juice
  • 3 tbsp sriracha
  • 3 tbsp fresh mint (cut in thin ribbons)
  • ½ cup olive oil
  • Salt and pepper to taste

Directions

  1. Heat olive oil on medium-high heat in a large stock pot.
  2. Add the onions, garlic, ginger, curry paste, salt, and pepper to the pot and sauté for 3 minutes until the onions are slightly translucent.
  3. Add the lentils, beets, and carrots to the pot and sauté for 3 minutes.
  4. To the pot, add the broth, coconut milk, harissa puree, salt, and pepper. Simmer on low heat for 25 minutes or until the vegetables are soft.
  5. Add the chard, vinegar, lemon juice, and sriracha. Cook for 2 minutes.
  6. Just before serving, top with fresh mint, season with salt and pepper then enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio

Coconut Curry Lentils

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Bring the Indian flavor to your home. Warm and cozy. Comfy and lovely. December is a time of joy and celebration! This recipe is a easy one pot meal with wonderful flavor for welcoming in the holidays.

Ingredients:

  • 2 tablespoons coconut oil
  • 1 tablespoon cumin seeds
  • 1 head of garlic, chopped (10-12 cloves) or pre-chopped garlic
  • (1) 28-ounce can of crushed tomatoes or diced tomatoes
  • 2 tablespoons ginger, chopped or spiced
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils
  • Optional: 1-2 teaspoons cayenne powder
  • (1) 15-ounce can coconut milk
  • 3 cups of water

Instructions:

  1. Heat coconut oil in pot
  2. Add cumin and garlic
  3. Allow to simmer
  4. Add can of crushed tomatoes
  5. Add ginger, turmeric, and sat
  6. Allow to simmer
  7. Add lentils and 3 cups of water
  8. Add cayenne seasoning
  9. Bring lentils to boil and then simmer for 35-40 minutes
  10. Occasionally stir lentils
  11. Once lentils are cooked, add can of coconut milk
  12. Bring pot to boil and then simmer one more time
  13. Serve curried lentils over brown rice

*May pair lentil dish with toasted naan bread. If recipe seems to be too spicy, you can add 1 scoop of nonfat greek yogurt

 

Guest Bloggers: James Madison Dietetics
Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton