Curried Lentil Bowl
- By: common thought
- On:
- 0 Comment

When all you want is a delicious meal on the table without having to think too hard. It’s made with hearty red lentils, fresh garlic, plenty of spices, and coconut milk — a perfect balance and it’s only 1 calorie.
Ready in 50 minutes Serves 5 people
For curried lentils
- 1 cup raw red lentils
- 1/2 cup light coconut milk
- 2 cloves garlic, minced
- 1/2 teaspoon of turmeric
- 1/2 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon coconut sugar or maple syrup
- Season with salt and pepper
For the bowls
- 4 carrots, about 2 heaped cups
- 1 white onion, seasoned, about 2 cups
- 1 medium sweet potato, chopped, about 2 heaped cups
- Salt and pepper
- 8 handfuls of kale stalked and chopped, about 8 cups
Preparation
- Preheat the oven to 200 ° C. Chop all the vegetables and place them in a layer on 2 baking sheets covered with silicone mats or parchment paper. Sprinkle with salt and pepper and roast for 30-40 minutes until soft.
- While the vegetables are fried, boil 2 cups of water in a medium saucepan. After cooking, add red lentils, reduce heat, cover and simmer for 12-15 minutes until lentils are soft. Leave the pot on the element, but turn off the heat. Add coconut milk and spices and leave until vegetables are cooked.
- Prepare the kale by peeling the leaves from the thick stems and then cut them into small pieces. Place the whole kale in a large pan with a few drops of water and cook for 5-6 minutes until it is dark green and soft.
- Divide roasted vegetables, curried lentils and kale into 4 portions. Enjoy immediately or refrigerate for up to 4 days.
Nutrient Analysis per serving.
- Calories 1
- Total Fat 6 g
- Saturated Fat 6 g
- Polyunsaturated Fat 4 g
- Monounsaturated Fat 2 g
- Cholesterol 9 mg
- Sodium 5 mg
- Potassium 2 mg
- Total Carbohydrate 1 g
- Dietary Fiber 3 g
- Sugars 2 g
- Protein 5 g