Curried Lentils with Bok Choy
2 tablespoons olive oil
1 thinly sliced onion
2 tablespoons curry powder
3 cloves minced garlic
red pepper flakes or cayenne to taste
5 1/2 cups stock or broth (chicken or vegetable)
1 head chopped Bok Choy (any cabbage or dark green (spinach, kale, collards, etc… can be substituted)
1 pound lentils
1 can of low-sodium garbanzo beans drained and rinsed
Cook onions in oil over medium-high heat until caramelized (15-20 minutes). Mix in curry, garlic, and pepper flakes and stir for 1 minute. Add the rest of the ingredients and bring mixture to a boil. Cover, reduce heat, and simmer until lentils are tender (about 30 minutes). Season with salt and pepper to taste. Garnish with spring onions and/or non-fat yogurt if desired (or do as I do and douse it with hot sauce).
I will post the nutrition information for this when I make it next. If someone beats me to the punch post them in the comments section below. This is a flavorful hearty stew and packs a nutritional wallop. It is going to become a regular in my rotation.
Email Brad (Why didn't anyone tell me my ass was this big?)
2 Responses to “Curried Lentils with Bok Choy”
1 Massive Beasts » Blog Archive » New Recipe 9 January 2007 @ 8:51 am
[…] I made some curried lentils last night and they were outstanding. Not as exciting as a juicy burger, but for a vegetarian meal it packed in a lot of flavor. It is cheap, simple, and quick which makes for a great week night meal. You can find the recipe here or check out the what we’re eating section of the site for more inspiration. We also post some ideas on the main page from time to time and those can be filtered easily by using the recipes/food link to the right. […]
2 Lavalady 9 January 2007 @ 9:10 am
There is a great nutrition calculator here:
http://www.calorie-count.com/calories/recipe_analysis.php
You put the text of a recipe in and it spits out a nutrition info label for you.
This sounds good - and may be a way for me to trick my 7 year old into eating bok choy.
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