A Cozy Dish for Colder Months
During the colder months, I love to cozy up to a bowl of warm anything. Warm breakfast bowls, soups, and one-pot meals are frequent dishes around here. This bowl of warm curried lentils was inspired by a few recipes, but mostly it was a way to use up some chopped Swiss chard and half a quart of homemade chicken stock I had in the fridge. You can easily substitute other greens such as spinach or kale and make it completely vegetarian by using vegetable stock.
The Appeal of Red Lentils
Red lentils are my favorite lentils to eat and cook with, and they make fantastic leftovers. They break down in a way other lentils don’t, becoming soft and creamy with a short cooking time. A 1/2-cup serving of cooked red lentils offers around 9 grams of protein and 7.5 grams of fiber, making them an excellent choice for plant-based nutrition. They’re also a great source of essential nutrients like iron, folate, and magnesium, and are a staple in my pantry.
The Power of Spices
This recipe uses several spices, and that’s deliberate! I’ve been consciously increasing the amount and variety of plant-based foods in my diet—vegetables, nuts, seeds, herbs, and spices. Research shows that increasing plant variety offers immense health benefits, from improved gut health and digestion to reducing the risk of chronic diseases like high blood pressure, heart disease, and diabetes.
There was a time when I would have balked at keeping such a robust spice drawer, worried they would expire before I could use them. However, I’ve learned to incorporate them into meals more frequently, and recipes like this are a great way to ensure they don’t go to waste.
Eating for Health
My goal of eating for health, set many years ago, is as strong as ever, and recipes like this are in regular rotation at my house. While my teenagers might not call this their favorite meal, they willingly eat a bowl with a big dollop of Greek yogurt, a side of rice, and sometimes toasted garlic naan. To boost plant variety even further, my husband and I often enjoy these curried lentils with my spiced roasted cauliflower. It uses the same flavor profile and is a delicious complement to the lentils.
Adding More Protein
Since I have growing, active teenagers, sometimes they find the need to increase the protein in the meal even more by adding a few cooked chicken thighs on the side. This addition makes the dish heartier and ensures everyone feels satisfied. If I have enough protein in my breakfast and lunch, I rarely find this addition necessary for myself.
Cheers to good health,
Christina
Curried Red Lentils with Greens and Garbanzos
Ingredients
- 1 tbsp coconut or avocado oil
- 1 large shallot, minced about 2 tbsp
- 1 2-inch piece of fresh ginger, peeled and minced about 2 tbsp
- 5 cloves garlic, minced
- 1 jalapeño, seeded, membrane removed, minced about 2 tbsp
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 3 tsp sweet curry powder
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 cup red lentils, rinsed and drained
- 2½ cups chicken stock
- 1 14-oz can diced tomatoes do not drain
- 1 14-oz can garbanzo beans, rinsed and drained
- 1 14-oz can full-fat, unsweetened coconut milk
- 3 cups chopped swiss chard
- Optional toppings: plain Greek yogurt, freshly squeezed lime, chopped cilantro
Instructions
- In a large pot or dutch oven, heat to medium heat. Add the coconut oil and when it is hot but not smoking, add the shallots, ginger, garlic, and jalapeño. Stir constantly for about 3 minutes.
- Add the spices and salt and pepper and stir constantly, cooking for 1 minute.
- Add the lentils, chicken stock, tomatoes with their juice, and garbanzo beans and stir to combine. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for about 20-25minutes, or until the lentils break down and are soft.
- Add the coconut milk and swiss chard and stir to combine. Cook until the greens are wilted. Taste for seasoning.
- Serve with a dollop of Greek yogurt, a squeeze of fresh lime and chopped cilantro.
Nutrition
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