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It might have been a little odd to post this recipe two days ago, when it was about sixty degrees here in D.C., but now that it’s a chilly morning again, it feels just about right. This is a super easy recipe for curried lentils—the kind of dish you can throw together in minutes on a weeknight, regardless of how busy you are. I used yellow lentils from PNW Farmers’ Co-op; I love this company, which produces legumes that are non-GMO certified, organic, and grown sustainably on a small farm. Of course, you may substitute red lentils if that’s what you have, or even yellow or green split peas.

A few days ago, I saw that Gabby had posted a recipe for split pea soup with rutabaga croutons. Rutabaga lover that I am, I was charmed by this idea. I suppose you can call anything cut into cubes and put on top of a soup a “crouton,” technically. So the avocado I enjoyed over these lentils has been given the playful name of crouton, too. Thanks for the inspiration, Gabby!

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Easy Curried Yellow Lentils with Avocado “Croutons” (vegan, gluten free, soy free)

Serves 4

3/4 cup onion, diced
1 1/2 tbsp coconut oil
1 cup yellow lentils
1 sweet potato, cut into 1 1/2 inch cubes
2 carrots, diced (optional, but I had them, so I used them!)
1/2 tsp turmeric
1 tbsp mild curry powder
1 tsp powdered ginger
1/2 tsp sea salt
Black pepper to taste
4 cups water

1. Heat oil in a large pot over medium heat. Sautee onion till its turning transluscent and even a little golden. Add the lentils, potato, carrots, and spices/seasonings, and stir to combine everything.

2. Add the water to the pot and bring to a boil. Reduce to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Alternately, you can cook this in a pressure cooker for 8-10 minutes (which is what I did!).

3. Allow lentils to cool a bit, then serve with fresh avocado slices.

curried yellow lentils

The lentils are also great served cold, especially with the avocado; I enjoyed them for breakfast this way. I love savory breakfasts, especially when it’s getting cooler out.

In these hyper busy and tiring days, it’s really tempting to just throw a meal-sized salad together every night. The idea of cooking always seems like such a drag. But dishes like this, which come together in no time and with minimal fuss, do remind me that cooking doesn’t have to be a pain. I hope you enjoy the lentils as much as I did!

xo

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