⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 2 tablespoons Olive oil
• 1/2 cup Onion, chopped
• 1 clove Garlic, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Curry powder
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1/4 teaspoon Chili powder
• 1 cup Red lentils
• 2 cups Vegetable broth
• 1/2 cup Carrots, chopped
• 1/2 cup Peas
• 1/2 cup Bell pepper, chopped
• 8 ounces Gluten-free pasta
• to taste Salt and pepper
• for garnish Fresh cilantro or parsley

📖 Instructions

1. First things first, gather your ingredients! Chop the vegetables into bite-sized pieces. This is my favorite part, very meditative, kinda zen. If you are like me and hate chopping, make sure you listen to your fave podcast to distract yourself.
2. Next, heat a glug (about 2 tablespoons) of olive oil in a large pot over medium heat. Add the chopped onions and sauté for about 5 minutes, until they become translucent and slightly softened. Don't burn them! That would be a tragedy.
3. Add the minced garlic and ginger. Sauté for another minute, until fragrant. Your kitchen should smell heavenly now!
4. Stir in the curry powder, turmeric, cumin, coriander, and chili powder (or any other spices you love!). Sauté for about 30 seconds, making sure to toast the spices for a deeper flavor. If you wanna do this part on low heat, do it - this is what we call low and slow.
5. Now, add the lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils are tender. If you are in a rush, consider using pre-cooked lentils!
6. While the lentils are simmering, cook your gluten-free pasta according to the package directions. Make sure to salt the water properly! Nothing worse than under-seasoned pasta.
7. Once the lentils are cooked, stir in the chopped vegetables (carrots, peas, bell peppers – whatever you've chosen!). Cook for another 5-7 minutes, until they’re tender-crisp. Don't overcook them otherwise, your vegies will be sad.
8. Drain the pasta and add it to the pot with the lentil and vegetable curry. Gently toss everything together to coat the pasta evenly with the sauce. Add more broth if it's too thick.
9. Taste and adjust the seasoning as needed. Add salt, pepper, or any other spices to your liking. A squeeze of lime juice at the end adds a lovely zing!
10. Serve the gluten-free pasta with lentil and vegetable curry immediately. Garnish with fresh cilantro or parsley, if desired. Enjoy! (And please, tell me what you think!)

📝 Notes

• Make sure to adjust the amount of chili powder to your preferred level of spiciness.
• For a creamier curry, stir in a dollop of coconut milk at the end. Trust me, it’s amazing!
• Feel free to add other vegetables, such as zucchini, spinach, or cauliflower. I sometimes add leftover roast veggies, it’s delish!