Prep Time: 20 Minutes
Description: This is Rooted’s first recipe of the week- and it is delicious! This recipe has been inspired by Paige Dixon, a Queen’s University student who is a passionate Vegan focused on eating nutritious, and environmentally sustainable meals. She emphasizes that this is a very fast recipe, jam packed with protein and fresh vegetables to get us through our busy weeks. Not to mention it is Vegan, Gluten- Free, and Fat- Free!
Fast Fact: Lentils provide excellent amounts of seven important minerals, B-vitamins, and protein—all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out. (source: whfoods.com)
Ingredients:
1 yellow onion
1 large cloves garlic
1 thumb of ginger
1 cup dry red lentils
2.5 cups water + more as needed
1 tsp curry powder
1 tsp turmeric
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
3 packed cups spinach
So I got the goods. Now what?
Directions: Sauté the onion, garlic, and ginger until it is translucent. Add the lentils, water and spices. Simmer until the lentils are soft and then stir in the spinach until wilted. For a creamier curry, replace the 1.5 cups of water with a can of coconut milk.
To Serve: Serves 2. Serve on a mountain of rice or any grain of your choice! Recommended to add on any fresh vegetables for a full and fresh meal.
The secret to this quick and fast recipe is the fresh vegetables and the protein filled lentils. Lentils are some of the easiest beans to cook as they are ready in only 5-8 minutes. This makes them a great protein to use. Not to mention, this recipe is fat- free and requires no oil whatsoever.
Genius:
created by @earthlingpaige (check her out on Insta!)
Food For Thought 