Vegan Red Lentil Curry

This red lentil curry is packed with protein from the green peas and lentils. It’s also a great soy-free, gluten-free, low fat, low carb meal.
This meal is extremely easy to make and takes little culinary skill. If you want to jazz it up you can dice fresh yellow onion and minced garlic and water saute it first in the pot to give it a richer base.

Notes and Pics:

Makes: 3 quarts
Cook time: about 30 minutes start to finish.

Ingredients:

• 15 ounce can tomato sauce
• 15 ounce can light coconut milk
• 15 ounce can petite diced tomatoes
• 15 ounce can sweet peas
• 2 cups uncooked dry red lentils
• 2 medium carrots (diced small)
• 2.5 cups vegetable broth
• 1 Tbs curry powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp turmeric powder
• 1/2 tsp ginger powder
• A pinch (less than 1/4 tsp) cayenne pepper (optional for added heat)
• Sea salt to taste when served
• Pita bread or vegan naan for dipping

I try to get no salt added canned goods whenever possible to keep the sodium very low.

Directions:

1. In a large pot add all the ingredients and stir.
2. Bring to a boil stirring often as not to burn the bottom.
3. Once boiling, lower to simmer with the lid on.
4. Cook till red lentils are done (they sort of burst, become translucent, and soften (see pics below). But don’t overcook or it will turn to mush. (About 15 minutes or so)
5. Serve with sea salt and hot pita.
6. Enjoy!