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Meatless Monday: Vegan Red Lentils With Carrots & Tomatoes

Red lentils come to the rescue for those evenings you need a quick healthy meal and have barely any time or groceries!

Meatless Monday: Vegan Red Lentils With Carrots & Tomatoes 

This is more of a guide than a recipe. If you've read my blog for a while, you must be accustomed to this by now ;)

olive oil for sauteing 
2 carrots, diced
1 small onion, diced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons cumin seeds
2 teaspoons mustard seeds
1-2 teaspoons turmeric
2-3 teaspoons curry powder
2 cups red lentils
4 cups water
salt & pepper to taste
diced fresh tomato
sliced scallions

1. Heat a shallow pan and add olive oil. Add diced carrot and onion and saute for about 7 minutes.
2. Add garlic, ginger, cumin seeds, mustard seeds, turmeric and curry powder and saute until fragrant. Be careful not to burn anything.
3. Add lentils and coat with the ingredients already in the pan.
4. Add water, bring to a boil, season with salt & pepper, lower the heat, and simmer covered for about 30 minutes or until the lentils are tender and falling apart.
5. Adjust the seasonings as needed and serve topped with diced tomato and sliced scallions.

This is a great meal on its own or can be served on top of rice or with steamed vegetables or with a poached egg (although that will no longer count as vegan). The recipe keeps well for several days in the refrigerator.