Red Lentil Curry - Adapted from the Minimalist Baker

Ingredients:

1⁄2 cup diced carrots

3 cloves garlic, minced

1 tsp fresh ginger, minced or grated

3 Tbsp Thai red curry paste (ensure vegan friendly - I use Thai Kitchen brand)

1 6-oz can tomato paste

2 cups low sodium vegetable broth

1 cup water

2⁄3 cup red lentils, thoroughly rinsed in cold water and drained

1 Tbsp coconut sugar or pure maple syrup

1⁄2 tsp ground turmeric

Black pepper, to taste (do not need much, just a dash)

1⁄3 cup light coconut milk (optional)

Instructions:

1. Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice,

cook at this time.

2. Heat a large rimmed skillet over medium heat. Once hot, carrots, ginger, and garlic. Add

small amount of water or vegetable broth (or light coconut milk), as needed, to prevent

vegetables from burning and sticking to the pan. Saute for about 2 minutes.

3. Add curry paste and sauté for 2 minutes, stirring frequently and adding more liquid as

needed.

4. Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut

sugar, turmeric, and stir.

5. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low),

and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate

flavors, and add more vegetable broth as needed if the mixture becomes too thick.

6. An optional (but recommended) step: stir in coconut milk for additional creaminess, and

to balance the heat of the curry paste.

7. Taste and adjust seasonings as needed, adding more turmeric for depth of flavor,

coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.

8. To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe

is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled

onions, and pita or naan for dipping (optional).

9. Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop,

adding water as needed for moisture, or in the microwave.

Savory oat groats with Brussels sprouts and balsamic reduction

Ingredients

1 cup oat groats

2 cups water

1 lb fresh Brussels sprouts

2 cloves garlic, minced

Salt, pepper (to taste)

Green lentils, 1 cup cooked

1 bunch scallions, chopped

For balsamic reduction

1⁄2 cup balsamic vinegar

2 tsp Dijon mustard

1⁄2 Tbsp maple syrup

Directions

Place oat groats and water in crockpot. Cook on high for 4 hours or low for 8 hours. Preheat

oven to 400 degrees. Wash Brussels sprouts and cut in half. While still damp from washing,

coat with minced garlic, salt, and pepper. Place Brussels sprouts on a baking sheet lined w/

parchment paper. Cook for 20 minutes, turn, and cook another 10-20 minutes - cooking time

varies based on size of Brussels sprouts and how crispy you want them.

In a large bowl, combine cooked oat groats, cooked Brussels sprouts, lentils, and chopped

scallions. To make the balsamic reduction, place balsamic vinegar in a small pot and bring to a

boil. Continue to boil until it has been reduced by about half. Take off the stove. Whisk Dijon

mustard and maple syrup into balsamic vinegar and pour over salad mixture. Add salt and

pepper as desired.