Hey friends! How was your Monday? Mine felt rush-rush-rush until I went to yoga. Yoga always manages to quiet my chatty mind and make me feel refreshed. When I got home, I was ready to get down to business. I was actually surprised by how much I got done; I even got ahead in calculus!
I find my mind is at its prime focus right after I finish practicing yoga, so I usually do homework when I get home while I brainstorm ideas for dinner. When I finally went to start my yummy meal last night, guess what I found…?
A slice of bacon in our drawer! Um, where did this come from?! Clearly I burst out laughing and promptly took a picture. Ah, the life of a food blogger!
As for the meal I was preparing, it was 100% bacon-free. Instead, I sauteed some lentils with onions and yellow squash in fresh ginger, curry powder, and mirin for some mild-but-delicious vegan protein.
Lentils are a staple in my kitchen because of their flavor, versatility, and nutritional value. Filled with protein, fiber, iron, and much, much more, I always find myself relying on them when I’m craving a light but filling meal.
Mild Curried Lentils with Onions and Yellow Squash
- 1/4 cup onion
- 1/4 cup yellow squash or zucchini, sliced into half-moons
- 1 cup cooked lentils (I use french (puy) green lentils)
- 1 tsp grated fresh ginger
- 3/4 tsp curry powder, or to taste (this will depend on the flavor of your curry powder)
- 1/2 tsp mirin
- 3 TBS water or almond milk (make sure to use original, not vanilla!)
- Sautee onion for 2 minutes on medium-high heat. Add yellow squash and cook until vegetables are softened.
- Stir in lentils, fresh ginger, and curry powder. Use mirin to deglaze the pan.
- Add water or almond milk to deglaze the pan further. Cook until most of the liquid has cooked off.