Recipe: Vegan Lentil Curry

Lentils are my single favorite pulse.  They are the only of the dried legumes that can be cooked immediately without soaking, and, so many times, that has accommodated my busy schedule.  This recipe is one of my favorites for a quick meal that could impress a date!

INGREDIENTS:

  1. 1 cup lentils 
  2. 1 cup brown rice 
  3. 3 cloves of garlic
  4. ½ onion
  5. 1 tablespoon olive oil
  6. 6 ounces tomato paste
  7. 10 ounces water
  8. ⅔ cup soy milk
  9. ½ teaspoon ground ginger
  10. ½ teaspoon turmeric
  11. 1 teaspoon garam masala
  12. 2 teaspoons curry powder

Directions:

Cook lentils in boiling water for between 20 to 40 minutes (to your softness preference), then drain and set aside.  Start water boiling, and add brown rice to start cooking.  Cover until done.  Add olive oil, the garlic, and the onion; and cook them until golden brown. Add the tomato paste, water, soy milk and spices. Then, cook for 5 minutes while stirring occasionally.  Add the cooked lentils, stir for 5 minutes over medium heat.  Serve the lentil and sauce over the brown rice. And, Enjoy!