I was recently sent a whole bunch of green lentils to try out by Canadian Lentils and they included a recipe book of so many ways to prepare lentils. From lentil burgers to chocolate cake (yep, you read right), these little guys are versatile.
Being a chilly evening, I was craving something savoury and warm. So I decided to make some curry. I over did it on the lentils though, so this curry was quite thick. I added some chicken to this dish for my husband’s sake (what? no meat?) – but this is probably protein overload. Adjust to your liking!
1 cup lentils (I used two and you’ll see later what the consistency is like)
3 cups stock (any kind, veggie, chicken, etc)
1 small onion chopped
2 medium carrots, chopped
1 yellow potato, cubed
5 medium sized mushrooms, sliced
2 cloves garlic
2 cups coconut milk
1 Glico curry packet
2 chicken breasts, cubed (optional)
salt, pepper to taste
1. Boil the lentils with the stock until the stock is almost all absorbed by the lentils.
7. Serve with warm rice.