Everyone has a few staple dinners that they come back to at least once a week, for me it’s this one, Green Lentil Curry. Very cheap, easy to make, filling and tasty!
Most of us have a lot of these ingredients already in our cupboards and lentil curries freeze great, making this a great recipe if you’re wanting to meal prep.
I usually serve with rice (my favourite is a combination of basmati and wild rice), couscous or even some lovely crusty bread for dunking.
Lentils are a part of the legume (bean) family, but lentils are extra special. Because they are so flat (compared to say a chickpea) they have a larger surface area and they have a greater ratio of ‘skin to interior’, and we all know how good the skins are for us (the majority of the nutrients in most plants are in the skin).
If you’re trying the plant based diet, this would be a great option as you can simply swap the curries you’re eating now to this lentil based one.
I find that from people I’ve talked to who are transitioning to a veganism or a plant based diet, that this is the easiest way to do so – to make simple swaps on the food you already eat day to day.
This curry serves two large portions or three smaller portions (the latter is pictured).
Serve hot and top with some coriander leaves and slices of the avocado.