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What Lentils are doing on the Longevity Blog?
From the studies of the Blue Zones to meta analysis, consumption of legumes in dose dependant manner is associated with healthy aging:
The only downside of the legumes – you can’t eat them raw. And even cooked they might have a questionable taste.
So, to get more health and legumes into your life we need an easy way to cook them and make them palatable at the same time.
After some research and experimentation I’m happy to report that it’s possible! In fact it tastes so good that people will come for the second and third serving!
Lentils are a perfect legume in that regard, they are easily digestible, have a good amino acid profile (especially when sprouted), plenty of fiber and ready to absorb all the flavors you are adding in the process.
What we will need for this curry lentils recipe:
- Lentils: 1 Cup
Sprouted Organic Lentils: https://amzn.to/3FlHlcL
- Water/Broth: 2 Cups
- Base: Ginger, Yellow Curry, Garlic
Organic Curry Powder: https://amzn.to/3VtILHN
- Onion: 1 Big
- Tomato Sauce: 1 Cup (or canned tomatoes)
- Coconut Milk: 1/2 Cup
Aroy-D No BS Milk: https://amzn.to/3gOUeD2
- Mixed Greens
- Salt, Pepper
Step by Step Instructions:
- Mince garlic and ginger and than fry them on the stove in a deep pan with some curry powder, using oil of your choice
- Cut the onion, add it to the pan and let it golden
- Add water, lentils and tomato sauce. Salt & pepper to the taste. Cover and let simmer for 15 minutes.
- Meanwhile cut the greens: Collard, kale, spinach or whatever leftovers you have in the fridge
- After 15 minutes have passed, mix in the greens and coconut milk. Let simmer for another 5-10 minutes.
- Enjoy with the rice, protein of your choice or as is!
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