Brain-Boosting Red Lentil Daal Curry Recipe!

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Ingredients:
1 cup red lentils, washed and drained
1 inch knob of ginger, minced
5-6 garlic cloves, minced
1/2-1 deseeded Serrano chili (1/2 if you can’t tolerate the heat)
Extra virgin olive oil spray
1 tsp each cumin, turmeric, curry powder and coriander
Lots of freshly ground black pepper
1 15 oz can of tomato sauce
2 cups low sodium vegetable broth
1/2 cup soy or almond yogurt
Juice of 1 lemon
Cilantro and yogurt for garnish

Cook the garlic, ginger, chili for a minute, add the spices and cook for 10-20 seconds. Add the tomato sauce, lentils, broth and bring to a boil. Lower heat to low-medium and cook for 20 minutes, stirring every 10 minutes until lentils are soft. Add more water if the water evaporates. Then add yogurt and lemon juice. Adjust tastes as needed. Serve with brown basmati rice and garnish with cilantro and yogurt.

If you’d like to learn how to cook plant-based meals, join me at NEURO Academy. See our stories for more info. Enjoy!

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