Vegan Curry Lentil Stew to Fight Inflammation

What can I say? I don't like tempeh -too much gluten, I don't like processed soy products so there goes tofu, but I do like all natural, plant-based ingredients. I also know the importance of protein in our diets. So as I continue the journey to eating mostly all plant-based I am constantly seeing ways to make a meal with the density and protein of meat but the quality and healing of plant.

This Joule Recipe is key for weight loss, cleansing, and anti-inflammatory. Filled with all the herbs and spices to make it hearty for your tummy.

GUT-HEALTHY RECIPE

Vegan Curry Lentil Stew to Fight Inflammation

INGREDIENTS

• 2 cups dry red lentils rinsed
• 1 cup of water
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon oregano
• 2 tbsp olive oil
• 1/8 cayenne pepper
• 1 cup of diced tomatoes
• 1 tbsp tomato paste
• 2 cups of water
• 3 celery stalks diced
• 2 carrot sticks diced
• 2 sweet potatoes cubed
• 1/2 teaspoon salt
• 2 bay leaves

INSTRUCTIONS:

• Add water, veggie broth, curry powder, turmeric, oregano, cumin, olive oil, salt, cayenne pepper, diced tomatoes, tomato paste and cook lentils in high flame for 15 minutes
• Take 1/2 measurement of the lentils (about 2 cups) and add into the blender and blend for 3 minutes
• In another pot make the veggie broth by adding celery stalks, carrot sticks, sweet potatoes, more salt, and bay leaves for 20 minutes
• Add all ingredients together and cook for another 15 minutes
• Garnish with fresh parsley or cilantro

NUTRITION FACTS

• Calories 320
• Protein 18g
• Carbs 41g

APPROPRIATE FOR

12PM, 7PM, Detox, Dinner, Energy, Flatter Belly, Focus, Gut-Health, lunch, Relaxation, Vegan