Red Curry Lentils

I tried this recipe from Vegelicious Kitchen and WOW – these lentils are amazing!!

Red curry lentils made with creamy coconut milk. I whipped these up so quickly and easily, this is definitely going to be one of my staple recipes.

Red Lentil Curry with Naan |

I had most of this stuff in my kitchen already – mirepoix, veggie broth, spices, full-fat canned coconut milk and red split lentils. The only thing I didn’t have that I had to go pick up was red curry paste, which I found in the “asian” aisle of my usual grocery store.

Red Lentil Curry Mise en Place |

If you don’t already use turmeric, you should totally get on that craze. Vegans love it because it adds a lovely bright yellow colour to tofu scramble (scrambled eggs substitute), or anything else for that matter. I’ve heard that turmeric can have a lot of health benefits, too. I’m not a nutritionist but from what I’ve read about it, the claims do seem pretty legit. I’m not going to be a crazy person and be like, drinking a turmeric tea any time soon, but I figure if I can sneak it into savoury dishes where you won’t even notice it anyway, why not?

Pot of Red Lentil Curry |

I was so glad I had some extra naan left over from another dinner to dip into these scrumptious lentils. So good! My boyfriend tried some too and definitely approved of this recipe.

How fancy are you going to feel when you whip up your own flavourful lentil curry from scratch? I swear this is one of those recipes that literally anyone can put together (yes, even you!) and dress up to look really nice with sides and garnishes. And obviously it makes wonderful leftovers for work lunches. This is a huge factor for me when planning my cooking and recipe development since I work full-time. I like my leftovers! You may find that these lentils thicken up overnight while sitting in the fridge. That’s fine, you can add a little water before reheating them and it will come right back to a more soup-y consistency. And it won’t taste weirdly watery. This recipe is definitely substantial enough to survive a couple of tablespoons of water added since it’s very thick and flavourful.


Red Lentil Curry |

Once again I used this recipe with permission from Debra at Vegelicious Kitchen – check out her website for more awesome vegetarian and vegan recipes. I’ve loved everything she’s posted!

Red Curry Lentils
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
  • Coconut oil
  • 1 large onion, diced
  • 2 - 3 Tbsp diced garlic
  • 1 Tbsp powdered ginger
  • 1 large carrot, diced
  • 2 large celery stalks, diced
  • ½ tsp salt (plus more later to taste)
  • 2½ tsp curry powder (I used more to taste)
  • 1½ tsp turmeric (I went crazy and added a few Tbsp but do what you like)
  • 1-2 Tbsp red curry paste (start with less and add more as you taste)
  • 1 15 oz. can diced tomatoes and juice
  • 1 can full-fat coconut milk (reserve a small amount to drizzle on top when serving, optional)
  • 4 cups low sodium vegetable broth
  • 1 cup red lentils, rinsed and drained
  • 2 bay leaves
  • Salt to taste
  • White pepper to taste
  • 2 - 4 Tablespoons fresh lime juice
  • Parsley, cilantro or basil, minced for garnish
  1. Saute the diced mirepoix in coconut oil until soft, add garlic and cook another 1-2 minutes until fragrant.
  2. Add the spices and curry paste and cook in oil 1-2 minutes to release flavour.
  3. Add can of diced tomatoes and most of the can of coconut milk. (keep some aside for drizzling on top later)
  4. Add veggie broth, lentils, and bay leaves, stir and cook uncovered for 20 minutes.
  5. When the lentils are cooked, taste and adjust seasoning as needed.
  6. Turn off heat and add fresh lime juice.
  7. Drizzle with coconut milk and chopped basil to garnish. Serve with rice or naan as desired.

Soo good! I know I’ll be coming back to this one when the weather gets cooler.

Red Lentil Curry with Lime and Naan |

Let me know if you make a batch of these melt in your mouth red curry lentils with coconut milk and leave a comment below!

BBQ Chickpea Salad

BBQ Chickpea Salad |

Hoooly smokes! You guys gotta check out this TASTY recipe for BBQ Chickpea Salad from It Doesn’t Taste Like Chicken! And while you’re there check out, um, I don’t know, EVERYTHING on her entire site, cause this girl rocks! She’s a fellow Toronto vegan blogger with a cookbook in the works! Can’t wait to see it when it comes out cause her recipes are the bomb. I’m going to be using so many of them this summer, like her Creamy Cilantro Lime Corn on the CobLove me some fresh summer corn!

I swapped out carrot ribbons for red onion but kept everything else pretty much the same.

For my dressing, I just whipped something up with what I had on hand – a handful of cashews (I was too lazy to soak them so I just cooked them covered in water in the microwave for 2 minutes to soften them), a couple of spoonfuls of veganaise, garlic, salt, white pepper, nutritional yeast and a few little basil leaves plucked off of my windowsill basil plant. Turned out pretty good!

Check out this salad on It Doesn’t Taste Like Chicken and leave me a comment here too to let me know what you think!

Vegan Preschool? So cool!

Check out this video and article from the Wall-Street Journal about a preschool in Scandinavia that teaches children vegan cooking!

The school serves only vegan meals and the kids learn how to grow and cook their own healthy food.

This is a gentle place where 92 children play barefoot to feel a connection to their environment and the air often smells like peppermint or citrus from aromatherapy. Classrooms have bowls of pine cones, seashells and rocks for toys. Some chairs are sawed-off tree stumps.

Doesn’t that sound so fun? Seems like a wonderful place to send your children.

It reminded me of this video about a Japanese school where the kids also grow and cook their own food. Not vegan but still a really interesting idea.

Helping kids grow their own food and cook with it! What a great way to teach them about healthy eating. One of my teachers from culinary school volunteered with a program that did this called Growing Chefs. Pretty cool.

Heck I’m 27 and I wish I could learn more about growing my own food! When I visit my mum (who does have a yard and a garden) we can sometimes make an entire meal or salad fresh from the garden. Of course condo life in downtown Toronto isn’t super garden-friendly but I at least have some herbs growing on the windowsill for now, and I want to try growing my own sprouts soon – I’ll report back on that later.

Do you grow your own food? Ever heard of a cool school program that teaches kids all about cooking and eating healthy (and vegan )? Let me know in the comments.

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