Aside from being cheap and super healthy, lentils are easy to make! This versatile legume can easily go from stew to veggie burger in no time flat. T loves curried lentils so they have been a staple since he transitioned to solids.
-Rinse two cups of lentils and throw in a crockpot (or regular pot if you want them faster)
-Add any veggies you like, I usually average about 2-3 cups. To make things even easier, go with the frozen variety. Onions, carrots, broccoli, butternut squash, and kale go well but anything works, get creative!
-Add about 4 cups of liquid (I like to do a mixture of veggie broth and no salt tomato sauce. Coconut milk is another good option for a richer flavor. Use the canned kind, not the kind you drink from a carton).
-Season to taste. My personal favorite is about 2 tbls of curry powder, 1/4 tsp himalayan pink salt, and a little smoked paprika.
-If using crockpot, turn on high to cook for 2-3 hrs, low to cook for 5-6 (times may vary depending on your individual crockpot.) If using regular pot bring to a boil then reduce to simmer, cook for at least 30 minutes or until lentils are tender.
Bonus idea: Make the lentil stew extra thick by reducing liquid by about 1/2 cup. Cool leftovers in fridge and you can make veggie burgers! (Red lentils tend to work best for this because they break apart instead of keeping their shape which makes them easy to mold).
-Mix cold lentils in a bowl with about a cup of grain (I like quinoa but any would work) and a 1/2 cup of a binder (I like quinoa flakes but oats work well too).
-Season if needed (One plus side of plant based cooking, it’s safe to taste test at any point!)
-Roll into baseball size balls and press onto parchment paper covered plate
-Allow to set in fridge for at least 30 min
-Store in airtight container in fridge or freezer for longer term storage