Meatless Mondays: Red Lentil Curry

<Meatless Mondays is a national campaign that asks people to cut out meat from their diets one day a week in order to improve personal and environmental health. Change.org provides a seasonal, vegetarian recipe every Monday. For more Meatless Mondays meal options, see here, here, here, here, and here.

Similar to last week's recipe for "Farmstand Fried Rice," this dish is quite simple to prepare and incredibly versatile depending on what vegetables you have around the house. I like this for weeknight dinners when there is just a slight chill in the air at night, as it is hearty, warming, and ready in about 30 minutes.

Red lentils are a perfect base for this dish not only because they are protein-packed, but as they cook, they break apart to form a thick, creamy sauce. If you've cooked standard green lentils before but not red, you will be surprised to see what happens.

For the vegetables, you can really use anything you have left over from your farmers' market run or CSA. A standard combination for me around this time of year is sliced onion, minced garlic, diced summer squash, diced carrot, and diced potato. Green beans, eggplant, broccoli, are all good options, as well. Although any number or combination of vegetables can be used in this dish, make sure to think about how long each item will take to cook, and add them to the skillet accordingly. For example, diced potatoes will take longer to cook than green beans, and should be added beforehand to ensure even cooking.

Red Lentil Curry
(Alongside rice, serves 4)

2 cups red lentils, rinsed and drained
1/3 cup olive oil (more as needed)
4 or more cups chopped vegetables (whatever you have at home)
10 to 12 grape-sized tomatoes (or 1 to 2 large), roughly chopped
1-2 teaspoons curry powder, depending on preference
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
A few sprigs basil or cilantro, for garnish

1) Make sure to rinse and drain the lentils before using, and then add to a large pot with about 8 cups water. Salt generously, cover, and bring to a rolling boil. Let simmer with the cover slightly off for about 15 to 20 minutes. The lentils should be a thick, soupy consistency.

2) Meanwhile, heat the oil in a large skillet over medium-high heat. Saute the vegetables, adding more oil if needed, until done. Keep in mind that some vegetables will take longer to cook than others. Generally, this should take about 15 minutes or less total. Add the tomatoes about 5 minutes before the rest of the vegetables are done.

3) When the vegetables are finished, add the cooked lentils and spices to the skillet and stir well to combine. Cook down for 5 to 10 minutes over low heat. Salt to taste, and serve alongside rice, garnished with some chopped basil or cilantro.

Photo credit: whitneyinchicago via Flickr