Creamy Vegetable Lentil Masala
A cozy, spiced lentil masala loaded with seasonal vegetables and creamy coconut milk.
- Serves 3
- ~625 kcal
- 23g protein
23g
protein
62g
Carbs
33g
fat
13g
fiber
Ingredients
- 2 Tbsp extra-virgin olive oil
- 1 medium onion, diced
- 2 carrots, chopped
- 2 cups chopped vegetables of your choice, such as cauliflower, mushrooms, kale, broccoli, spinach, or green beans
- 1 cup dry green or brown lentils, rinsed
- 1 (14 oz) can light coconut milk
- 3 cups low-sodium vegetable broth
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground ginger
- 2 tbsp nutritional yeast
- Sea salt and freshly ground black pepper
- Optional garnishes: fresh cilantro, lime wedges, plain Greek yogurt
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and carrots and sauté for 5–7 minutes, until softened.
Add the remaining vegetables and cook for another 3–5 minutes.
Stir in the garam masala, turmeric, cumin, coriander, and ginger and cook for 1 minute, until fragrant.
Add the lentils, coconut milk, and vegetable broth.
Bring to a boil, then reduce the heat and simmer for 30–35 minutes, or until the lentils are tender and the vegetables are cooked through.
Stir in nutritional yeast and season with salt and pepper to taste.
Serve on its own or with brown rice or quinoa.
Garnish as desired.
Eat well, on purpose
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