Lentil & Veggie Curry

Fuel your body with protein and nourish your gut with our Lentil & Veggie Curry! 🍛🌿 Packed with protein, this quick and easy vegetarian recipe will also keep blood sugar in check.

Serves: 4

Ingredients:

• 1 cup dried lentils

• 1 tablespoon olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 bell pepper, diced

• 1 carrot, diced

• 1 zucchini, diced

• 1 cup cauliflower florets

• 1 can diced tomatoes

• 1 can coconut milk

• 2 scoops Vegetarian Collagen Peptides (I like Ancient Nutrition)

• 2 tablespoons curry powder

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• Salt and pepper to taste

• Fresh cilantro, for garnish

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Directions:

1. Rinse the dried lentils under cold water and set them aside (for better digestion, soak the lentils overnight).

2. Heat the olive oil over medium heat in a large skillet or pot.

3. Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

4. Add the diced bell pepper, carrot, zucchini, and cauliflower florets to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.

5. Add the diced tomatoes and coconut milk to the skillet. Stir well to combine all the ingredients.

6. Sprinkle the curry powder, ground cumin, ground turmeric, salt, and pepper into the mixture. Stir again to distribute the spices evenly.

7. Bring the curry to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 10 minutes or until the lentils and vegetables are tender.

8. Taste the curry and adjust the seasonings by adding more salt and pepper to suit your preference.

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