Category Archives: Indian

Lentil Adobo Stew

I have made chicken adobo before and suggested you could make it with tempeh, but this is a totally low fat, veggie and lentil based version that is so tasty and nourishing. You could have additional broth for a stew/soup, or if you want it dryer like mine in the photos, you can serve in romaine lettuce leaves as is, with added avocado, or with hummus and steamed potatoes as I did. Sounds weird, but tastes so good. The crunch plus creaminess is fantastic.


You need:


Bay leaf



Vegetable broth

Brown lentils


I used the instant-pot to make these, simply combining all ingredients and putting it on the bean/lentil mode. Alternatively, combine all in a pot on the stove and simmer for 15-20min until lentils are soft, that is it! 


Split Pea Pumpkin Curry

Easy, flavorful, filling, cheap, vegan. I simply loved this dish. The complimenting textures of potatoes and kabocha, plus the creamy nourishment of yellow split peas. Yummmmy! This is a much less oily version than restaurant pumpkin curry, and is what I consider comfort food 🙂 I will be making this again soon!

You need:

Yukon gold potatoes x3, cubes

1/4 kabocha squash, cubes

3/4 cup split yellow peas

1 cup water

1/2 cup coconut cream

1 small yellow onion chipped

3 lg cloves garlic, smashed

1 heirloom tomato

3 Campari tomatoes

Cayenne- to taste

Turmeric, 2 tsp

Cumin, 1 tsp 

Coriander, 1 tsp

Ginger 1/2 tsp 

Nutmeg 1/8 tsp

Cloves, 1/8 tsp

Curry powder 2 tsp

Black pepper 1/2 tsp

Salt to taste
Essentially all you need to do is sauté the onion and garlic until softened (could do oil free, but some nonstick spray enhances the flavor), throwing in your spices at the end when you turn off the heat. If you have and instantpot you can sauté in the pot and then simply throw in all the other ingredients on top! Use the bean/legume setting for 15 minutes! Alternatively, a covered simmering pot on the stove will do, you will sit likely need to simmer longer to soften your veggies and split peas.

Once done, throw in 1 cup frozen green peas and stir in until simply warmed through. This delicious dish is fantastic leftover, and lasted me up to a week in the fridge. Also this one seems to thicken up the next day, enriching the flavors as well 🙂 Serve with rice, garnish with avocado, fresh parsely, and green onion, and enjoy!

Simple Black Lentils

Another lentil instant-pot creation. I saw these black lentils in the store and simply had to try them. I simply combined all ingredients in the instant-pot and used the 15min lentil setting. Alternatively, simmer all in a pot on the stove for 15-20min, or until lentils are soft! The combo of creamy coconut with tangy tomato is so good! To make matters even more delicious, I served with some steamed kabocha and some quinoa. So full of protein and flavor!


You need:

2/3 cup Coconut milk

1 Onion sliced

3-4 tomatoes chopped

1/2 cup Lentils

2 cups broth or water

Black pepper 1/4 tsp

Turmeric 1 tsp

Cumin 1/2 tsp
Kabocha steamed

 Quinoa cooked

 Avocado to serve

Lentils With Sweet Potato and Collards!

Yum, this turned out great first time around! I just love my Instant-Pot, seriously makes cooking all grains and legumes effortless. But you can make this on the stovetop as well. I used a big ripe heirloom tomato, but you could used canned tomatoes as well. This recipe is so savory, filling, and satisfying, the perfect end to a day 🙂
You need:

1/2 cup green lentils, washed and sorted

1 large heirloom tomato, sliced

1/2 large leek

2 cloves garlic

Pepper to taste

Turmeric 1tsp

Cumin 1/2 tsp

Ginger 1/2 tsp

Sweet potatoes (3 small/med), lightly steamed 

1/2 large bunch of collards, washed and chopped

2 cups water

Cook for 15 minutes in an instant-pot or pressure cooker (on legume setting), or simmer on a stovetop for 15-20 minutes  or until lentils are tender. Easy and delicious.
I served mine over spelt berries (cooked with lemon juice, salt, pepper), but any grain of choice will do!

Serve with some avocado or hummus for some healthy fat, and garnish with cilantro and green onions.


One Pot Red Lentil Curry 

Super simple and delicious, lentils are a powerhouse of protein, iron, and other nutrients, and sustain many people all around the world! These soft, flavorful, savory lentils are like a comfort food that sticks to your ribs and satisfies! For this recipe I used an Instant Pot, but this would be easy on the stovetop too.

You need:

6 tomatoes

1.5 cup red lentils, rinsed and drained 

1 onion chopped

 4 cloves garlic crushed

4 zucchini chopped in largepieces 

3 stalks kale washed and chopped 

Celery 2 lg stalks chopped

Optional additional veggies like peas or potatoes

1 jalapeño minced

Water to cover lentils

Turmeric 1 tsp

Cumin 1/2 tsp

Coriander 1/4 tsp

Clove 1/2 tsp

Curry powder 1 tsp

Black pepper  1/4 tsp

Almond milk 2/3 cup

Parsely to garnish 


Sauté garlic and onion in a large pot until soft ana fragrant. You can use oil of choice or simply some water to sauté them in. Then all all your spices and jalapeño. You could add a dash of salt too if desired. Sauté for another additional 2-5 minutes. 

Next add all your veggies, except zuccini. Since those get soft so quickly, we will add them later. Let them cool down over medium heat until kale is wilting slightly. 

Then add your lentils, almond milk, and water to cover the lentils. Now we can either use the instant pot bean setting for 15minutes, or simmer  on stovetop for the same amount of time, or until lentils are soft, adding in the zucchini for the last 5 minutes of simmering until just tender.

Then you have a giant pot of goodness that can last you for some meals. Serve over rice, serve in a bowl with whom rain bread for dipping, or serve in romaine leaf “boats” for a lighter but very nutritious meal or snack. 


Butternut Red Lentil Soup

This recipe is actually a hybrid of my Aunt’s lentil soup and dal recipes, that I blended then added in some creamy butternut squash to make this red lentil, butternut squash soup. I loooove middle eastern flavors and still dream about the delicacies I tasted that summer I spent with my Aunt in Bangladesh, so for me this is like bringing a little taste of that heaven home.  Savory/spicy dal meets sweet mishty kumra, but in soup form for our rainy winter :). For me, this was an instant classic, and one I won’t feel badly about downing bowls full 😀

You need:

1 cup dried red lentils

1 onion chopped

2 cloves garlic minced

Turmeric 1 tsp

Coriander 1/2 tsp

Cumin 1 tsp

Cloves 1/2 ts

The flesh of 1 roasted or steamed butternut squash

Oil/butter/ghee of choice 1tsp

3 cups water or vegetable broth

Begin by sautéing your onion, then garlic, then spices in oil of choice. Add spices once onions and garlic are translucent and soft and turn off heat while sautéing the spices. Meanwhile boil your lentils with a pinch of salt and water (or broth), simmering about 15-17 minutes until lentils become soft. Next to assemble, I recommend blending the squash, lentils, and all seasoning components together in a high speed blender or food processor. Always blend in small batches with a way for heat to vent out of the top. Once all are combined you have a thick, creamy, fragrant soup to pour into bowls. This recipe made enough for SEVERAL full bowls full (leftovers of my dreams!). Garnish with a little plain yogurt or coconut milk on top. Other suggested garnishes/accompanying foods include steamed broccoli and crumbled!  I also have a strong penchant for a dash of crushed red pepper right on top your your creamy topping 🙂

(I forgot entirely to take prep pictures, most likely because I was busy making this fantastic fruit plate as I was cooking, yum!)   

Vegan Potato Pea Curry

This turned out delicious! I think the key was that pinch of cardamom– it took the flavor richness to a whole ‘nother level! And while usually I kick everything up a notch spice-wise, as I made this for a non-spicy eating friend, I used scant crushed red pepper, and it really allowed the more subtle flavors to come out richly. So lesson learned, and I WILL be making this again, very soon!!

You need:
4 medium potatoes chopped and steamed for 15minutes until almost cooked
8 oz Frozen peas, thawed
6-8 baby carrots, lightly steamed like potatoes above
1/2 onion, chopped
2 cloves garlic, minced
Pinch ginger, minced
4 ripe tomatoes, chopped
1/2 cup almond milk
Cardamom, pinch 
Dash crushed red pepper
Cumin 1/4 tsp
Turmeric 1/2 tsp
Curry powder 1/4 tsp
Coriander 1/4 tsp
Dash salt

Coconut oil spray a large skillet over medium heat. Saute onions and garlic for about 5 minutes, until lightly browning and transluscent.  Add your tomatoes and all spices, stirring until tomatoes soften and begin to reduce. Then add in your carrots, peas, and potatoes. Pour in the almond milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.  Serve over brown rice. Enjoy!!!

Vegan Palak Paneer

OMG I think I just found my new favorite recipe. I’m usually a one dish kinda cook, and this one has a few more steps than I usually gravitate towards, but y’all… worth it!

Adapted from PCRM Vegan Kickstart.

16 oz form tofu pressed overnight, cut into 1 in cubes. I used trader joes high protein tofu which is extra dense and compact, fyi.

Tofu marinade:
1/2 lemon squeezed
3tbs water
1tbs minced ginger
1/2 tsp cumin
1/4 tsp coriander
Dash black pepper
Dash clove
Dash cinnamon
Dash nutmeg

Marinade for about an hour, turning periodically to get each side coated.

Place in oven at 300 for 20 min.

Spinach Sauce:
16 oz bag frozen spinach, cooked per bag directions, drained, set aside.
1/2 chopped yellow onion
1tsp minced ginger
2 large tomatoes, chopped
1tsp turmeric
1tsp coriander
1tsp cumin
1/4 tsp crushed red pepper
dash salt
1/3 to 1/2 cup plain plant yogurt (I went with cultured coconut yogurt)

In one pan, sauté the onion then add the spinach heating through.
In a second pan, dry roast the dry spiced above on low, spreading out to prevent burning. When they start smelling fragrant, you are ready to add the ginger, followed by the tomatoes. Sauté for a few minutes until tomatoes are cooked and soft and the spices are absorbed. Then pour into the onion/spinach pan and simmer. Add your yogurt, stirring well, and your tofu cubes, stirring until all is heated through!

Serve over rice or grain of choice, I used tri-color quinoa!
Enjoy! My tummy is happy full of healthy nutrients!



















Comfort Lentil Soup

Can also be made with split peas for a prettier green color! (Because green is slightly prettier than brown…)

This is another favorite modified from my More With Less Cookbook. This recipe can easily be vegan, or carnivored up by chopping and sautéing bacon and then using this as your oil in which to saute your veggies. I usually eat it vegan, because it is flavorful and full of protein already!

In the past I have made this with split peas and blended it at the end, yielding a creamy green soup, but at the moment I have green lentils and no blender. So a heartier chunky soup, but so tasty. Warms you up from the inside out! To me this soup is the ultimate comfort food, and it is so nutritious!

Combine in a large saucepan:
about 4 cups dried lentils or split peas
about 4-5 cups broth of choice (vegetable or chicken)
about 4 cups water
1tbs tumeric

If using split peas, heat to boiling, turn off, cover and stand x1 hour. If using lentils, go ahead a skip ahead to this next step. Heat contents of pot to boiling and simmer low for 45minutes.

In a separate skillet, stir fry with 1-2tbs oil/butter of choice on medium for about 7min:
-1/2 chopped onion
-1 chopped shallot
-several cloves of garlic chopped
-about 2 chopped stalks celery
-1.5 Tbs curry powder
-1.5 tsp coriander powder
-1/4 tsp crushed red pepper flakes (i like more than that…)
-1tsp salt

Stir this mixture into the split peas or lentils, cover and simmer for about 20minutes. That is all! Recommended toppings include toasted pumpkin or sunflower seeds 🙂










Red Lentil Dal

This can-be-vegan recipe was given to me by my wonderful Aunt Cheryl, who has lived many years in Bangladesh. From her and her family, I learned to love the flavors of Southeast Asia, and this is one of my favorite staples! Use grass fed butter for vegetarian or olive/coconut oil for vegan!!! Serving pairings can be with any kind of rice, green veggie (just top it over some steamed kale!), or grain of your choice. Today I made a medley of flax seeds, buckwheat meal, quinoa, and gluten free whole oats! Or do it Grandma/Granddad style and serve it over a cooked sweet potato. I love the variations you get from this recipe, as the flavors are so rich and savory, that you can pair it with any “bland” healthies that have a texture that pleases your palate! This recipe is so easy, and can be made ahead of serving, as the flavors intensify with time, and it can be easily reheated to serve.

Dal for about 4 – 6 people

Put in a pot:
1 cup red lentils ( found in Indian grocery stores and Whole Foods; they are orange in color.) Pick thru lentils, rinse and drain.
2 ½ cups water
1 tsp. turmeric
1 tsp. salt

Bring to a boil, reduce heat and cover to simmer. Cook until lentils are tender and beginning to disintegrate. Red lentils cook fast. They should be done in about 15-20 minutes. Add water as necessary to maintain a thick gravy consistency.

Sauté in a frying pan:
3 TBS butter/Oil of choice
1 large onion chopped
1 tsp whole cumin seed (or ground if that is what you have)
½ tsp ground black pepper
¼ tsp ground cloves
Optional: 2 minced garlic cloves and 2 TBS chopped coriander leaves (or 1tsp ground coriander).
Fry onions until well browned, about 10 to 12 minutes. Then add the garlic and fry about 2 minutes. Last add the spices and fry until you get a nice aroma, about one minute (or less). Add onion and spice mixture to cooked lentils and set aside until near meal time. Reheat before serving. Serve as a sauce over rice/veggies/grain of choice!

YUM. Also recommended serving with a sweet white wine like a Riesling. Or steaming your veggies in a little of this said wine to go with your dal. Just an idea 🙂