CURRY IN A HURRY

A fast, nourishing lentil curry that’s perfect for weeknights.
From The Kick Diabetes Cookbook by Brenda Davis RD and Vesanto Melina MS, RD
From Cooking Vegetarian by Vesanto Melina MS, RD and Chef Joseph Forest, Book Publishing Co, page 135

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 tablespoon vegetable oil
• 2 onions, chopped
• 2 cups lentils
• 8 cups water
• 1–2 tablespoons curry paste
• 2 cups chopped kale
• 1 can tomatoes
• Salt and pepper to taste

Instructions

1. Heat oil in a pot and cook onions until soft.
2. Add lentils and water and cook until tender.
3. Stir in curry paste, kale, and tomatoes.
4. Cook for 5 minutes until kale is tender.
5. Season to taste and serve.