Yum-O! This is a recipe from the fabulous cookbook, Oh She Glows Everyday.  It was simple, quick and family friendly (read my kids ate it mostly without complaint!). I kept to the ingredients but fast-tracked the recipe by cheating on the lentil cooking part. See the directions.

1C uncooked red lentils

4t olive oil or avocado oil

1 onion, diced

3 cloves garlic, minced

2t minced fresh ginger

2T red curry paste

1T curry powder

1/2t ground tumeric

1t ground cumin

1/2+ t sea salt to taste

1t sugar (I subbed honey)

1 can of crushed tomatoes

1 can (398mL) of chick peas

Cooked Rice

Chopped cilantro (for garnish)

To make this it’s SUPER simple:
  1. Saute the onion and garlic in the oil. until soft & translucent. add in ginger and stir, then the spices, salt & honey. Cook until fragrant.
  2. Add in the tomatoes & about 2.5C of water as well as the lentils (rinse if you don’t buy pre-rinsed, skip if you’re a risk taker like me). Cook until they’re tender (8-12 mins).
  3. Add in Chickpeas. Heat and simmer for 5 mins to finish up the lentils and allow the chickpeas to gain flavour.
  4. Serve over rice if you’d like. But DEFINITELY top with THIS next little add-on recipe…

Simple and quick Apple- Mango Chutney

1 medium apple, peeled and chopped

1C frozen mango

1/2 red pepper, diced

1/2 onion, diced

1/2C sugar (for real, just do it)

1/4C white vinegar

1T fresh grated ginger

1t fresh lemon juice (I forgot this and it was fine)

1/4t sea salt (or to taste)

To make:

Literally put all items except the lemon juice & salt in a small pot, bring to a simmer over medium heat and then allow to simmer, stirring frequently. Pull off the heat once it’s thickened. Add lemon & salt, stir to combine. Let cool.


How to time this meal:

  1. Put on your rice
  2. Start the Chutney – let it simmer
  3. Start the Curry – follow instructions