What can I say? I don't like tempeh -too much gluten, I don't like processed soy products so there goes tofu, but I do like all natural, plant-based ingredients. I also know the importance of protein in our diets. So as I continue the journey to eating mostly all plant-based I am constantly seeing ways to make a meal with the density and protein of meat but the quality and healing of plant.
This Joule Recipe is key for weight loss, cleansing, and anti-inflammatory. Filled with all the herbs and spices to make it hearty for your tummy.
GUT-HEALTHY RECIPE
Vegan Curry Lentil Stew to Fight Inflammation
INGREDIENTS
- 2 cups dry red lentils rinsed
- 1 cup of water
- 1 cup vegetable broth
- 1 tbsp curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tbsp olive oil
- 1/8 cayenne pepper
- 1 cup of diced tomatoes
- 1 tbsp tomato paste
- 2 cups of water
- 3 celery stalks diced
- 2 carrot sticks diced
- 2 sweet potatoes cubed
- 1/2 teaspoon salt
- 2 bay leaves
INSTRUCTIONS:
- Add water, veggie broth, curry powder, turmeric, oregano, cumin, olive oil, salt, cayenne pepper, diced tomatoes, tomato paste and cook lentils in high flame for 15 minutes
- Take 1/2 measurement of the lentils (about 2 cups) and add into the blender and blend for 3 minutes
- In another pot make the veggie broth by adding celery stalks, carrot sticks, sweet potatoes, more salt, and bay leaves for 20 minutes
- Add all ingredients together and cook for another 15 minutes
- Garnish with fresh parsley or cilantro
NUTRITION FACTS
- Calories 320
- Protein 18g
- Carbs 41g
APPROPRIATE FOR
12PM, 7PM, Detox, Dinner, Energy, Flatter Belly, Focus, Gut-Health, lunch, Relaxation, Vegan