It’s Meat Free Monday.

This is the first Meat Free Monday Recipe.

We have committed that every Monday on every Retreat will now be Meat Free Monday.

I’m excited myself to eat more plant protein. However, that is my biggest disappointment when I read vegetarian recipes…the lack of protein. Too often they are just veggies and/or grains. I want to eat protein every day, it is the building blocks for cell health not to mention it helps to fill me up.

So I’m a woman on a mission to find and make Meat Free Monday recipes that are plant protein based.

Today it’s Red Lentil Curry.

In addition to being Meat Free this recipe is also Fodmap Friendly.

Meat Free Monday Recipe – RED LENTIL CURRY
Serves 4
1/2 tsp Coconut Oil
1/2 tsp Garlic Oil
1 Large Carrot, cubed
1 Sml Sweet Potato, cubed
1/2 Medium Butternut Squash, cubed
1 cup of dried Red Lentils
1/2 tsp Ground Tumeric
1/2 tsp Ground Ginger
1 tsp Garam Marsala
1/2 can full fat Coconut Milk
2 Cups Veg Boullion
2 Plum Tomatoes, chopped (tinned is fine)
3 Scallion Tops (green part) chopped

To make today’s Meat Free Monday Recipe Red Lentil Curry couldn’t be easier.

It might seem at first glance as though there are a lot of ingredients but I promise you once you have done a bit of peeling and chopping then the actual cooking of the dish is super simple.

To make our Red Lentil Curry:

Heat the coconut and garlic oils in a large heavy-based pot over a medium-high heat.  Add the chopped carrot and sweet potato and cook for about 5 minutes until just beginning to soften.  Next add the butternut squash, the lentils, the coconut milk, tomatoes, stock and spices.  Mix thoroughly and turn down the heat to a gentle simmer.  Cook on this low heat for about 20 minutes, giving the occasional stir. Then add the chopped scallion tops and take off the heat.  Leave to one side until you are ready to serve.

I served my Red Lentil Curry with some Coconut Rice and Chopped Hazelnuts and Toasted Coconut.

Let me know how you enjoyed our Meat Free Monday recipe.  Leave me a quick comment below.

(IF YOU ARE NOT FOLLOWING A FODMAP PLAN THEN YOU CAN SIMPLY REPLACE THE GARLIC OIL WITH A CLOVE OF CRUSHED GARLIC AND THE SCALLION TOPS WITH A MEDIUM BROWN ONION BOTH OF WHICH YOU WOULD ADD AT THE BEGINNING OF THE COOKING WITH THE CARROT.)

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