I just love lentils! They are nutritious and delicious. This little legume is packed with protein, fiber, folic acid, essential amino acids, antioxidants, and the list goes on. Oh, yeah, and did I mention they’re cheap?
Stock them in your pantry. Unlike other dried beans, lentils do not require presoaking. Plus, lentils are great little absorbers of flavor.
I first made this Green Lentil and Veggie Curry several years back when we preparing to move. It was a way of clearing out the pantry and refrigerator. It’s amazing how inventive you can get when you don’t want to pack yet another box.
Enjoy this Curry over basmati rice or whatever else you have in your pantry.
- 1 onion diced
- 5 cloves of garlic diced
- 2 inches of fresh ginger pealed and diced
- 2 stalks of celery chopped
- 3 medium carrots chopped
- 1 green pepper chopped
- 2 small zucchini diced
- 1 hot pepper of your choice chopped (I used a banana pepper)
- 1 teaspoon of coconut oil
- 1 tablespoon of mustard seeds
- 2 1/2 teaspoons garam masala
- 1/2 teaspoon tumeric
- 1/2 teaspoon cumin
- 1/2 teaspoon curry powder
- 1 28 oz of crushed tomatoes
- 4 cups pf low sodium vegetable broth
- Salt to taste
- Everything gets prepped as stated above EXCEPT the mustard seeds.
- In a small sauté pan place the coconut oil and melt it on medium heat.
- Add the mustard seeds and swish them around once they begin popping they are finished. Be careful not to burn.
- Add the mustard seeds an all other ingredients to your crock pot
- Cook on low for 8 hours.
Experiment, try different vegetables in your Curry. Let me know what you use.
Please make sure that all of your ingredients are gluten free. Just because ingredients are listed does not insinuate that they are gluten free. Please make sure you choose the appropriate ingredients for your audience of tasters. Kroger has a wonderful list on their website (71 pages) of all the gluten free items in their stores.