Curried Ginger & Raisin Lentils
This post may contain affiliate links.
Today I made a one pot, gluten free, vegan meal that was ready in less than 30 minutes. It made planned leftovers, is very budget-friendly, is hearty and satisfying, and used up some things in my cupboard. And for a second made me think I went to Southeast Asia without leaving San Diego.
Curried Ginger & Raisin Lentils
1 c dry Green Lentils (green lentils are much heartier and firmer than red which turn to mush much easier)
1/2 c Raisins
1.5 Tbsp Garam Masala seasoning
1 Tbsp Ground Ginger
1 Tsp Cumin
1 6-ounce can tomato paste (a 4-oz can or a fruity salsa would also work, or omit entirely) + add 1/2 c water or more to desired thickness
1 c diced Vegetables (I used carrots and broccoli stalks)
2 Tbsp EVOO (or coconut oil)
1 Tbsp Salt (optional)
1 Tbsp Sugar (optional)
Cook 1 cup dry lentils with 2 cups water on stovetop (Bring the lentils and water to a boil, then cover and reduce heat). Simmer for about 15-20 minutes, or until about 85% of the water has been cooked off.
Add the remaining ingredients.
Stir, cover, and cook for another 10 minutes.
Serve (and optional garnish with raisins)
Yields: Dinner for 3, plus leftovers that will serve dinner for 3, again. Planned leftovers save lives.
Here’s a Visual Guide
After cooking 15 minutes, 85% of the water was absorbed
Then add everything else
After stirring and simmering another 10 minutes the meal was ready
The flavor of the garam masala which includes cinnamon, cardamom, and nutmeg, plus the additional ginger, combined with raisins worked wonderfully with the acidity of the tomato paste. For my palette, with lentils being somewhat “earthy” tasting, I find they can use plenty of flavoring and doctoring up. And flavored and doctored up is exactly what this recipe did, without being over-powering.
Planned leftovers are a dinnertime salvation when I am gone and Scott has to heat something up and fend for himself and Skylar without me.
If you like the looks of these lentils, I’ve been on a lentil kick the past week.
By using different spices you can take the flavor of lentils from Southwestern and smoky to Eastern/Asian and exotic.
From my last post about about my meetup with my friend Amber, I am glad most of you seem to get together with your friends regularly, too. It’s so important for the mind, body, and spirit!
And thanks for filling me in on your Valentine’s Day plans. Or lack thereof.
If you need something sweet to wash your lentils down with, try a Microwave Chocolate Peanut Butter Oat Snack Bar
1. What did you do for Valentine’s Day?
I ran errands, worked, cooked, blogged about it, was a Mommy, and life carried on as usual. There was nothing “special” about the 14th. But it was fun hanging out with Skylar and seeing her excited.
2. Do you like lentils?
I know I asked this before, but lately I’ve been on quite a kick.
3. Any recipes you’ve made or had your eye on with lentils?
Other lentil recipes I want to try
The PPK’s Original Snobby Joes
Angela has a lentil loaf
Christine has sprouted lentils
So many lentils, so much fiber so little time.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.