Once upon a time i never ate lentils or pretty much any legume. I only knew of baked beans and didn't like their taste, texture or the supposed side effects. My idea of a home cooked curry was a jar of sauce and some chicken & rice. There's nothing wrong with the jar of sauce for those with little time but my, making more food from scratch is so much more tastier. Knowing what's in your food is great (no sneaky milk powder). Lentils are a powerhouse of nutrients. An unrefined carbohydrate in high in protein, iron, dietary fibre, folate with little to no cholesterol and saturated fat. Lentils absorb what you cook them in and are cheap, plentiful and very underrated. As long as your not intolerant and they are soaked or cooked well there is no gastic distress. Heres the layflat of almost all the ingredients i use for a lentil dahl, one of my favourite meals.
Chilli, tomato, coriander, red split lentils, onion, curry leaves, mustard seeds, grounded cinnamon, cumin, tumeric, coriander seeds, vegie stock, coconut cream, garlic, ginger plus the rice. Sounds like a lot but im a well oiled machine at making this. 💪I do like to keep my body guessing and give it variety so i try different lentils (green, yellow) and alternative sauce combos. If you have a banging curry recipe sending me the recipe id love to hear it!
#plantproof #nutrients #vegannutrition #plantpower #eatplants #lentils #dahl #vegancurry #veganfood #healthyvegan #veganstrong #veganrecipe #vegan #vegetarian #plantbased #foryourhealth #cookfromscratch #vegancooking - 9 minutes ago