This vegetarian recipe is full of warm spices, perfect for meal prep, and loaded with plant based protein.
Course:
Main Course, Side Dish, Soup
Cuisine:
Indian
Author: Maddie Augustin
Ingredients
1
lbsplit lentils
2can diced tomatoes
2can coconut milkI use full-fat
32ozvegetable broth
10ozshredded carrots
2cupspinachfresh or frozen, your choice!
1red oniondiced
1red bell pepperdiced
2cloveminced garlic
1Tbsfresh gingerminced
3Tbsyellow curry powder
3tspsalt
2tsppepper
1/2tspcayenne pepper
2tspGaram masala
Instructions
Add ingredients to you pressure cooker or slow cooker
Allow to cook until lentils are soft
note: My pressure cooker took 40 minutes, but I would recommend 4-6 hours on high for a slow cooker. This can be consumed like a soup or stew, but I would highly recommend serving this over rice or with some form of naan or flatbread.