Curried Lentils and Vegetables 

My poor husband is not enjoying his diet change. Deep inside he is a carnivore and now he must eat 1 vegan meal a day.

I love vegan food and this recipe is one of my specialities.

Tonight I made it in the pressure cooker, but, it can also be made in the crockpot or on top of the stove.

It took 45 minutes to make, from beginning to end, including peeling and chopping the vegetables.

Ingredients 

1 1/2 cups baby carrots ( I used regular carrots cut to the same size since baby carrots around me tend to look great and taste terrible)

1 cup celery, thinly sliced

1 small onion, chopped 

2 medium yams, peeled and cubed

2 cups dried lentils 

2 teaspoons oil

1 clove garlic, crushed 

1 tablespoon curry powder (I used homemade which makes a huge difference in taste!)

1 tablespoon cumin 

1/2 teaspoon salt

1teaspoon minced fresh ginger

6 cups water(if using pressure cooker)

zest from 1 lemon

1 bag frozen peas

Optional: scallions chopped, yogurt, fresh cilantro when serving

Instructions 

Heat oil in pot and add curry powder, cumin, salt, pepper, garlic and ginger. Toast spices until fragrant.

Add vegetables, lentils, lemon zest and water.

Seal pot and cook 8 minutes to pressure.

Break seal under cold water, add frozen peas and adjust seasoning.

In crockpot, cook on low for 6 hours and then add peas and adjust seasonings.

Here are the before and after pictures:

   

Bon appetite!  

2 thoughts on “Curried Lentils and Vegetables 

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