Day #1 Vegan Challenge

1 down, 6 to go.  Yesterday was my first day without animal products.  It went ok. I wasn’t very good at putting together breakfast or lunch.  I ended up eating mostly veggies, fruits, nuts, and crackers.  But for dinner I made coconut curry lentils with rice, green beans, and watermelon.  This dish actually turned out pretty good.  I was super happy that it was “Valie Approved”!  So if you’re feeling veganish, give this one a try.

Coconut Curry Lentils

1.5 cups dried red lentils

half an onion

1 Tbsp. olive oil

1.5 cups baby carrots

1 can light coconut milk

2 Tbsp. curry powder

1 Tbsp. cumin

1 tsp. garlic powder

3-4 cups water

Salt to taste

Directions:  Start by putting the onion and carrots in a food processor.  Pulse until you have minced the veggies very finely.  Add the veggies to a pre heated pot with a tablespoon of olive oil and some salt to taste.  Cook until soft, stirring often.  When the veggies are soft, add 3 cups of water, the coconut milk, and all of the spices.  Stir until the spices are well distributed.  Next, add the lentils and turn the heat to low.  Cook the lentils for about 30 minutes, stirring every so often.  Depending on how much liquid the lentils absorb, add another cup of water if it looks like there isn’t enough sauce.  You may need to add a bit more curry and cumin if you add the extra water.  Taste for seasoning and then serve over rice!


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