Vegan lunch – Spicy red lentils with rice and kale.

IMG_0540This is how I usually eat. There are few dishes I love as much as rice with lentils. I just threw whatever I had into a pot without any precise measuring since I kind of know by sight how much of each ingredient to use. It required about 20 minutes cooking time.

The ingredients in this are:

Red lentils(at 13g per 1/4 cup, an excellent source of protein – I used about 1/2 cup)

White Basmati rice

Chopped kale

A splash of olive oil

Curry powder

Red cayenne pepper powder

Garlic powder

And I used water instead of vegetable broth. I would have used vegetable broth if I had some.

It came out alright, though a little on the mushy side. It was kind of Indian or Middle Easternish. I joggled for an hour this morning and this vegan, gluten-free meal was a great way to refuel. If anyone has any good ideas for improving this, let me know.

This dish is kind of part of my heritage – my ancestors lived close to where this was and is commonly eaten.

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