Curried Lentils with Chickpeas and Okra

Curried Lentils with Chickpeas and Okra

This is a quick and easy meal that is perfect for weeknights. It’s spicy, vegan, and packed with protein and fiber. It’s also appropriate for LID (low iodine diet), which I will have to go back on in March to prepare for a nuclear whole body scan.

Curried Lentils with Chickpeas and Okra

2 tablespoons oil
1 onion, quartered and sliced
3 cloves garlic, minced
1 cup okra, sliced (fresh or frozen)
1 14.5 ounce can chickpeas, drained
1 cup lentils, picked over and rinsed
1 jalapeno, seeded and minced (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder (I used Madras)
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
3/4 teaspoon Kosher salt (or to taste)
3 cups water
Fresh cilantro, chopped

Heat the oil in a large skillet over medium-high heat. Add the onions and saute until tender. Add the garlic and jalapenos and cook another minute. Add the remaining ingredients and bring to boil. Reduce the heat to low and cook, stirring often, until the lentils are tender, about 20 minutes. You may have to add a little more water if the mixture gets too dry. When the lentils are tender, sprinkle with chopped cilantro and serve with hot rice.

 

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2 Comments on “Curried Lentils with Chickpeas and Okra”

  1. Nice combination, will give this a try it seems very filling 🙂


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