Although I eat meat, poultry as well as fish, it doesn't mean that I consume animal products with every meal, oh no. I love vegan meals and I do eat a lot of veggies throughout my day, not to mention legumes, grains, fruit, nuts & seeds, etc. I'm a big fan of lentils and often include them in my diet as it's such a versatile product. Lentils can also be cooked ahead: all you need to do afterwards is keep 'em stored in the fridge in an airtight container so that later you can mix them into salads, soups or stews. I can almost hear you say: "...but it's best to eat freshly prepared foods" and you're right, yet sometimes it's healthier to spend less time worrying about cooking lentils and simply grab some from your fridge. On-the-go & nutritious: best of both 'worlds'.
We're so lucky we can enjoy a wide variety of plant based products and turn them into wholesome hot or cold dishes. This time it's a bright-coloured black lentil curry with butternut squash, ready in 35 minutes. Yum.
1 cup - 250ml | Serves 3-4 | Hands on time: 20 mins | Total time: 35 mins
1/2 cup of dry black lentils, cooked al dente
1/2 of a medium butternut squash
1 can (400ml) of coconut milk
1/2 chilli pepper + more for serving
2cm slice of fresh ginger root, finely grated
dill and spring onions or chives to garnish
1 tsp of curry powder
1/2 tsp of turmeric
1/4 tsp of ground cumin
3 garlic cloves, finely chopped
1/4 tsp salt or to taste
1 cup or more water
coconut oil for cooking
Boil lentils until 'al dente' - cooked, but still firm. In the meantime, heat a bit of oil in a medium pot, add chopped garlic, ginger and spices. Stir fry for a minute then add a bit of coconut oil - the mixture will thicken. Now pour in the rest of coconut milk, water, add finely chopped chilli and butternut squash (peeled & cut into cubes). Bring to a boil then simmer on low for about 15 minutes or until butternut squash is almost soft. Add cooked lentils, simmer 10 - 15 minutes more or until desired consistency. Add more water during cooking if needed. Season with salt.
Serve with fresh chilli, dill and spring onion or chives.