Red Lentil Curry

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

A delicious brain-healthy curry recipe packed with lentils, an amazing plant-based source of proteins, complex carbs, iron, folic acid, B-vitamins, and many other micronutrients that can do wonders for cognitive health. A cup of cooked lentils provides 18 grams of protein! This delicious curry is quick and easy to prepare in a single pan. Serve it with brown rice and/or whole wheat flatbread — a real health treat.

Extra virgin olive oil spray

3 to 4 garlic cloves, minced

1 tbsp grated fresh ginger

½ tsp garlic powder

1 teaspoon ground turmeric

1 serrano peppers, seeded and diced

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons curry powder

1 teaspoon garam masala

A pinch of salt

Freshly-ground black pepper, to taste

1 cup (200 grams) red lentils, washed and drained

2 cups (475 milliliters) low-sodium vegetable broth

1 15-ounce (425-gram) can of tomato sauce

1 ½ cups (375 grams) soy or almond yogurt

Juice of one lemon

½ cup (8 to 10 grams) fresh cilantro, roughly chopped

Directions at thebraindocs.com

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