Red lentils are so easy.
They are fast cooking, easily spiced, and have lots of good healthy things in them. Fiber, iron, and protein are just a couple of the good things they give. This dish is super tasty, so that helps too. My kids love this meal and thought the sweet potato “french fry” cubes on the top were a fun addition. But if you’re not a sweet potato fan, leave them off and you still have a great curry.
We love this with some heated naan. I’ve made my own naan using this recipe, but have been getting the mini naan packages from costco recently instead. It’s fast, delicious, and everything warm bread should give you.
Speaking of bread – kids love bread.
I don’t know if your kids love bread as much as my kids, it’s pretty intense.
When we have dinner, I don’t let them have any of their bread until their greens are gone and half of their other dish. Otherwise, the bread is gone and everything on the plate is left. We’ve done this for a while and it totally works. The kids know that this is what happens. They are incentivized to eat some good food and the carb heavy bread is a top off, rather than the meal. I’ll heat this bread and cover it in a towel to keep it warm until we’re ready to eat it.
We’re not gluten free around here, but when we limit our gluten intake we end up consuming more veggies, fruits, and healthy grains or legumes instead. It’s a win for healthy eating and a win for still being able to have bread. There is definitely a gut/stomach ease to eating less gluten which is also a win for our family.
Bread aside, you should make this red lentil curry tonight. The sweet potatoes are mixed with a little olive oil, salt, and pepper and baked. It’s all easy, it’s all fast, and your family will love it. They better!
- 1 onion, diced
- 2 tomatoes, diced
- 1 clove garlic, minced
- 3 tsp curry powder
- salt and pepper to taste
- 2 cups red lentils, rinsed and drained
- 4-5 cups water
- 1 sweet potato, diced into 1/2 inch cubes
- 1 Tbsp olive oil
- salt and pepper
- Saute the onion until soft, then add the tomatoes, garlic, curry, salt, and pepper. Stir until fragrant.
- Add the rinsed lentils and water, bringing it to a boil. Lower heat and simmer until lentils are tender, about 20 minutes. Make sure to stir occasionally to prevent sticking.
- On a baking sheet, combine your sweet potato cubes, olive oil, salt, and pepper. Mix together well to coat the potatoes and then spread in a single layer on the sheet.
- Bake at 400 degrees for 15 minutes, flip and stir then cook for 10 more minutes. Serve on top of your lentil curry or maybe even your salad or maybe by the fistful.
And just in case you’re looking for some fitness motivation, check out my home gym at Pretty Dubs (my other blog). Even if it’s just 15 minutes, do something active today!