Vegan curried lentils with zucchini, kale, and carrots 7/29/22

Curried lentils with zucchini, kale, and carrots over white rice/cauliflower rice mix

I found this recipe for curried green lentils in an email that Food and Wine sent me. ( It sounded good to me but then I read the reviews and many people found the dish lacking in flavor so I decided to try to fix it. John and I discussed it and we came to the conclusion that it needed double the spices (except for cayenne), and the addition of some curry powder, and that the spices needed to be bloomed in some oil first. After that we would cook the whole thing together in vegetable stock instead of water. Green beans sounded ugh to me so we put in zucchini instead. We added the vegetables after the lentils had been cooking for 15 minutes and then the kale and cilantro 5 minutes later. We finish the dish off with a drizzle of olive oil and a squeeze of lime and served it over a combination of white rice and cauliflower rice.

So how did it turn out? It still needs some work. I think we need to up the curry powder and cumin seeds and maybe add a can of Rotel. I guess I would like it to taste like chana dal made with lentils instead of chickpeas.

This entry was posted in Indian, Legumes, Methods, Recipes, stew, Vegan, Vegetables, Vegetarian, Weeknight dinners and tagged . Bookmark the permalink.

2 Responses to Vegan curried lentils with zucchini, kale, and carrots 7/29/22

  1. Wow! Brilliant. Thank you 😊🌍🙏


  2. Beebamom says:

    I am trying to cook more plant-based for both ethical and dietary reasons. Thanks for your encouragement.


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