Lentil & Tomato Curry

Today was the first session of a 3-day coaching series I am taking. Just to clear up any confusion, coaching is not about sports (well, maybe the sport of life), but is about working with a client to deepen their learning and help them move forward in their actions.

We had an interesting conversation about bodies and body language. Our bodies don't lie. (Unlike our minds which make up stories all day long!) What do you notice when you tune into your body? What is your body telling you?

Tonight my body, particularly my stomach, was telling me that it was time for some real food. The last few nights have been extra busy, crammed with homework and late workouts, so dinner has been a vegetable & protein shake. Fine, tummy, you win. Curry it is!

This recipe is simple and relatively quick. Most of the ingredients are things probably already in your kitchen, making it even more convenient. You can also play around with a lot of different substitutions.

1 large yellow onion, diced
2 cloves garlic, minced
1 cup brown lentils
1 cup water
1 russet potato, diced
1/2 cup frozen peas
1 can diced tomatoes
small handful of cilantro, chopped
1 tsp olive oil
1 tsp freshly grated ginger
2 tsp curry powder
2 tsp cumin
salt and pepper to taste

Simmer lentils, water, potatoes, peas, and can of tomatoes (with juices).

Heat oil in pan and add in onions and garlic. Saute for a few minutes and then stir in the spices. Mix with the lentils and continue to simmer until lentils are soft. Serve over brown rice and garnish with cilantro.

Gluten-free, soy-free