Description
Curried lentils cooked with sweet potatoes, fire-roasted tomatoes chickpeas, this vegan and gluten-free dish is high in protein and big on flavor.
Ingredients
Scale
- 1/4 cup coconut oil
- 1 large red onion, diced
- Salt to taste
- 2 tablespoons curry powder
- 2 teaspoons cumin powder
- 2 teaspoons mustard seed
- 1 teaspoon ground coriander
- 8 ounces brown lentils
- 3 medium sweet potatoes
- 4 cups chicken bone broth (use vegetable broth if vegan)
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 (28-oz) can chickpea, drained
- Fresh chopped parsley for garnishing
Instructions
- Heat coconut oil over medium heat in a large saucepan for about 1 minute.
- Add onion and a pinch of salt. Sauté until onions are translucent.
- Add curry powder, cumin, mustard seed, coriander and cook for 1 minute, stirring often.
- Stir in lentils, sweet potatoes, broth, tomatoes. Bring to a boil and let it simmer for 25 minutes, covered, or until the lentils and sweet potatoes are tender.
- Stir in chickpeas and cook until they are heated through, about 2 minutes.
- Dish and garnish with chopped parsley. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 373
- Sugar: 10.1g
- Sodium: 407.3mg
- Fat: 10.8g
- Carbohydrates: 56.9g
- Protein: 16.2g
