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served on Spelt Cakes
Lentils in the morning, lentils in the evening, lentils at suppertime. We stan lentils over here at Smartbite Snacks. What’s not to love? They're cheap, relatively quick-cooking, packed with protein, and cute as hell. And, to top it all off, they're an essential component of one of our all-time favorite food categories: The Soup Group.
The soup weather is here to stay for a while and nothing makes us crave soup like a little bit of rain and little bit of freezing temperatures. Red lentils are your mush-town friends when you crave that fall-apart texture when you’re making that thick, full of chunks and flavor coconut-y + mushroom-y lentil and tomato curry. Oh, hell yeah. It’s starting to smell like soup.
This curry is everything you need right now.
It’s:
〰 Warm
〰 Comforting
〰 Satisfying
〰 Rich but healthy
〰 Coconut-y
〰 Mushroom-y
〰 Loaded with veggies
INGREDIENTS
PREPARATION
We're not going to lead you on here: This process isn’t effortless. It starts with a bit of chopping, but you can totally handle it.
1. Peel and finely chop 1 large yellow onion and two handfuls of cremini mushrooms. Smash, peel and roughly chop 2 cloves of garlic. And finally, cut 3 medium large potatoes into even parts. OK. All the chopping is finished. Were you timing yourself? No? Good. Neither was anyone else. You can chop at your own pace. No pressure at all.
2. Throw a large pot over medium heat and melt coconut oil. Spread the chopped onion across the bottom. Once the onion is translucent, dump the onion, garlic and mushrooms. Stir the vegetables so they get coated in coconut oil evenly.
3. Oh yeah, don't forget the veggie broth. After the vegetables have been sweating for about ten minutes, add 1 cup of veggie broth to the pot along with tomato paste, coconut milk and curry powder and salt to taste. Bring the pot to a boil and lower your face into the steam. Oh, hell yeah. It’s starting to smell like soup.
4. Once the pot comes to a boil, add 2/3 cup of red lentils and the chopped potatoes. Turn the heat down to a simmer, and let the whole thing bubble gently for about 25-30 minutes with the lid on. Read a book, clean your fridge, or do some sit-ups in the meantime.
5. Nice job with the sit-ups! That looked tiring. It’s time to check on the lentils and potatoes. If your lentils are on the mushier side, that’s great! Now turn off the heat and add generous amount of spinach leaves into your curry. Cover the pot with lid.
6. Now, there’s one last thing you should address before serving. You need to make sure that there’s enough broth and that it’s seasoned properly. If you’re looking a little low on broth, go ahead and add a little more water, but remember that it needs to be seasoned. And you check for seasoning by tasting it. If it tastes under-seasoned, regardless of if you’ve added new water or not, add a little more salt.
7. And then you grab bowls. Or a single bowl, if it’s just you. Or maybe still multiple bowls? If you like to go around and switch chairs and pretend to be other people? Whatever. It’s your curry. Do what you want.
FUN FACT: Lens-shaped green, brown, and red lentils tend to fall apart as they soften, yielding a soup that is thick and porridge-like. By contrast, French green (a.k.a. lentilles du Puy) and black beluga lentils are sturdier and maintain their shape when cooked, resulting in a brothier situation. Different vibes, same great flavor.
Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out.
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It’s important in the life of a snacker to have a collection of condiments and spreads so vast you’ll never get bored. Or this is what we tell ourselves when we go hunting in the pantry for our precious salted vanilla peanut cacao spread. Everybody’s favorite ingredients—vanilla, peanuts and cacao—mixed together into a spread and there is nothing not to love about this fact.
This brilliant spread has the smooth, spreadable texture of peanut butter, but a rich, chocolaty flavor that we have to admit—tastes like frosting. The jar beside our keyboard as we speak won’t last too long. Homemade! Delicious! It whispers. Vegan! 100% Pure! We almost forgot one: Gluten-free! There’s a lot going on here. But this is a chocolate spread, people, made with powdered sugar. If you want health food, sub with maple syrup.
