Red Lentils with Spicy Root Vegetables
This is very nice meal especially for a chilly fall or winter’s eve.
Serving Size: 4
Ingredients:
for the lentils:
- 2 cups red lentils
- 4 cups water
- 1 tablespoon vegetable bouillon powder or 1 cube
for the spicy root vegetables:
- 2 tablespoons oil
- 4 carrots, peeled and cut in chunks
- 2 parsnips, peeled and cut in chunks
- 4-6 medium red skinned potatoes, washed and cut in chunks
- 1 onion, chopped
- 2 teaspoons curry powder
- 2 cups water
- 1 tablespoon vegetable bouillon powder or 1 cube
- handful fresh coriander or cilantro, chopped
- 1/2 – 1 cup plain soy yogurt
Directions:
- Heat the oil in a large soup pot.
- Add the carrots, potatoes and parsnips and begin to cook, stirring to keep them from sticking.
- Add the chopped onion.
- Add the water and vegetable bouillon and stir well.
- Add the curry powder, bring the heat down, cover the pot and simmer for 10-15 minutes.
- As the vegetables begin to soften, add 1/2 the chopped coriander and prepare the lentils.
- Place the lentils in a medium pot.
- Add the water, vegetable bouillon and curry powder.
- Bring the mixture to a boil, then turn the heat down to simmer.
- Taste and season according with additional salt and pepper.
- Serve the vegetables on a bed of lentils. Garnished with a dollop of soy yogurt and fresh coriander.
- This is very nice with a whole grain bread or served with naan bread.