Roma Tomato Vegetable Curry

Protein-packed Roma Tomatoes and Vegetable Curry packed with lentils and quinoa, this forms the base for this warming vegetable bowl.

A bright carrot-beet slaw and fresh lettuce complete this delicious dish.

INGREDIENTS

1 cup red lentils, washed

1 tablespoon coconut oil

1 red onion 2 cloves garlic

1 1/2 teaspoons ginger powder

1 teaspoon turmeric

1/2 teaspoon chili powder

1/2 teaspoon curry powder

1/2 teaspoon onion powder

2 tablespoons honey

2 tablespoons lemon juice

1 1/2 tablespoons soya sauce

2 cups chopped Roma tomatoes

Place lentils and 2 cups water into a medium pot and bring to a boil. Reduce heat and simmer until lentils are soft, about 25 minutes.

Heat oil in a large skillet and add sliced red onion. Lower heat and cook for a few minutes until the onions have softened and begin to caramelize. Add garlic, ginger, turmeric, chili powder, curry powder, and onion powder, and stir until fragrant. Add in honey, lemon juice, and soya sauce and cook for 1 minute. Stir in chopped tomatoes and cook another 4 minutes until tomatoes have softened. Drain any excess water from lentils and stir lentils into tomato mixture. Let flavors meld and test the seasoning.