Curried Lentils and Veg
This recipe came together because I found these really cool black lentils at my local bulk foods store, and I had to use them in something! I have used Thai black rice before and it makes for a nice contrast with anything white. So I grabbed some riced cauliflower out of the freezer, diced up some peppers, and threw them all in a bowl to make this cool looking (and tasty) 20-minute dinner solution.
We as humans are drawn to contrasting and multicolored foods. Why do you think Fruity Pebbles and Skittles opted to be manufactured in rainbow colors? To us, meals that are colorful are much more attractive. Think of it this way. Which of these meals looks more appetizing?
1. Boiled chicken Breast, cauliflower, mashed potatoes
2. Grilled chicken breast, asparagus, sweet potato
Both have the standard meat, veggie, and starch, but most people would choose the second plate if both of these were being served in a cafeteria line. The truth is, we are hardwired to be attracted to colorful food because that means there are very different nutrient profiles in each of those foods. We know inherently that we need a wide array of vitamins and minerals in our diet, and seeking out foods with different colors gives us a better chance of getting those vitamins.
So with that in mind, this contrasting red, white, and black meal not only looks really cool, but it offers a wider range of health benefits. And like all the meals in the Advantage Kitchen, it packs a nutritional punch to help you be your best every day.
2 Tbsp extra virgin olive oil
2 cups lentils (I like the black ones in this recipe, but you can use green or red if that’s what’s available)
5 cups water or vegetable stock
2 Tbsp curry powder
1 tsp salt
1 Tbsp coconut oil
1 red pepper, diced
1 bag frozen riced cauliflower or cauliflower medley
- Make the lentils: in a pot, heat the oil over medium heat and sweat onion until soft, about 5 minutes. Add salt and curry powder and stir until it smells up the kitchen, about 2 minutes.
- Add the lentils and the water/stock and stir. Bring to a boil, and reduce heat to simmer until the water is absorbed and the lentils are soft.
- While the lentils are cooking, heat the coconut oil in a skillet and add the red pepper and cauliflower. Saute while stirring until the veggies are heated through.
- To serve, fill a bowl with the cauliflower and peppers, leaving a “bowl” in the middle for the lentils. Top the with lentils veggies with lentils and serve!
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