Vegetable Curry with Lentils

When eating a vegetarian diet, or even an alkaline diet with very little meat, one of the issues is getting enough protein. This Vegetable curry with Lentils provides both fiber and protein. You can eliminate the yogurt if making a vegan dish.

1 Tbs. olive oil
2 medium onions, sliced
1 medium carrot, sliced
1 stalk celery, sliced
3 medium cloves garlic, chopped
2 tsp. curry powder
1 tsp. cumin
1/8 tsp. dried red pepper flakes
2 cups vegetable stock
1-cup brown or green lentils
3 small red potatoes or Yukon gold potatoes, cubed
1-cup green beans
1-cup peas
1-cup plain yogurt

Heat oil in a large skillet over medium heat. Add onions, carrots and celery. Cook 10 minutes. Add garlic and cook 2 minutes more. Add spices, stock, lentils and potatoes. Raise heat and bring to a simmer. Cover and lower heat. Simmer 15 minutes or until lentils are almost tender. Add green beans; cover and cook 5 minutes. Add peas and cook 5 more minutes. Remove pan from heat, uncover and allow to cool slightly before stirring in yogurt. Serve with brown rice.

Check out my nutrition store for some vegetarian cookbooks. Even if you aren't a vegetarian, a vegetarian cookbook can help you add more variety to your menu with creative ways to cook and serve more vegetables.