Coconut Lentil Curry

Photo and original recipe from The Endless Meal, ingredients have been altered for budget and simplicity purposes.

Ingredients for 3 servings:

• 1 tablespoon oil

• 3 tablespoons curry powder

• few garlic cloves

• 14-ounce can of crushed tomatoes

• 1 cup dry lentils

•  1.5 cups of water

• 7-ounce can coconut milk

1. Heat oil in a large pot or skillet over medium-high heat. Add curry powder and mix until fragrant, about 45 seconds. Add the whole or chopped garlic to the pot and let it brown, about 2 minutes.

2. Add crushed tomatoes and cook for 5 minutes. Add lentils and the water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/4 - 1/2 cup of water.

3. Once the lentils are soft and the curry is thick, add the coconut milk and bring the pot back to a simmer. Once simmering, remove from heat.

4. Eat as-is or with rice.

Lentil Wraps

Photo and original recipe from Beauty Bites, ingredients have been altered for budget and simplicity purposes.

Ingredients for 2 servings:

• 1 cup lentils

• 1 tablespoon taco seasoning

• 1 tbsp olive oil

• 1 cucumber

• 1 tomato

• 1 cup lettuce

• pita bread or tortilla wrap

1. Cook lentils in a large pan at medium-high temperature, with water and a few pinches of salt, covered with a lid. The lentils should just be covered with water, around 1:2 ratio, make sure to add water if needed while cooking or drain the lentils if there's too much excess water, once your lentils are cooked.

2. While the lentils are cooking, chop the vegetables for the salad and put them in a bowl with salt and olive oil.

3. Once lentils are done mix in taco seasoning.

4. Assemble the wrap and enjoy!

Mushroom Lentil Stew

Photo and original recipe from Minimalist Baker, ingredients have been altered for budget and simplicity purposes.

Ingredients for 2 servings:

• 1/2 tablespoon water

• 1/2 cup chopped shallots

• 1 cup sliced mushrooms

• 1 tablespoon chopped thyme

• 1/3 cup dry lentils

• 1-1.5 cups vegetable broth

1. Heat a large pan over medium heat. Once hot, add water and shallots and sauté for 2 minutes, stirring occasionally.

2. Add mushrooms and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.

3. Add thyme, lentils, and 1 cup vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.

4. Once lentils are tender, taste and adjust flavor as needed.

5. Serve over mashed potatoes or rice.