Red Lentil Curry
1 C of red lentils soaked in water for 2 hours
1/2 medium cauliflower cut into bite size florets
2 carrots cubed
1 Tbs of sesame oil
1 bay leaf
1/8 Tsp asafoetida
1.5 Tsp of garam masala
1 Tsp coriander powder
1/2 Tsp Turmeric
1 Tsp salt
1 Tsp of black pepper
4 C veggie broth or water
In a heavy bottom pot, add the sesame oil. Once heated, add the bay leaf.
When the bay leaf sizzles add the asafoetida.
Add the veggies and lentils. Let everything combine for 1-2 mins.
Add the remaining spices and the veggie broth. Mix everything together.
At medium-medium high heat, bring the curry to a boil.
Cover the pot and let it boil for about 10 mins. Make sure to keep an eye on it as you don’t want all the broth to evaporate.
Lower the heat and let the curry simmer until you are ready to eat. The longer the dish cooks the better the flavors.
Enjoy this curry with a side of rice and garnish with some cilantro.
This is such a fantastic recipe for your gut. It’s vegan, allergy friendly, Ayurveda friendly, and a crowd-pleaser.