Fall · Mains

Creamy Vegetable Lentil Masala

Name: Creamy Vegetable Lentil Masala
Yield: 3
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

A cozy, spiced lentil masala loaded with seasonal vegetables and creamy coconut milk.

Servings: 3
Calories: 625per serving
Protein: 23g
Carbs: 62g
Fat: 33g
Fiber: 13g

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

Method

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.