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This is it. This is the perfect recipe to use up the last zucchini your garden may be giving you, as well as add a little curry heat to warm you up in the cool evenings. I adapted this recipe from Forks Over Knives–a super simple and super delicious two-pot meal (one for the curry, and one for the noodles)!
Just saute your veggies, add the lentils and curry, saute a bit more…
Then add your greens and stock and let simmer for about 20 minutes, and voila!
The recipe calls for spinach, but I had swiss chard on hand, so I used that. In the past I’ve also used the green power mix from Costco. I know this looks like a lot of greens, but they’ll cook down. I’ve also used whatever pasta I had on hand–fettuccine, angel hair, or even short pastas. This particular time I actually used what the recipe called for–brown rice noodles. Adding lemon zest makes all your food dreams come true–it’s just the right amount of zip to brighten whatever you’re making.
Using red lentils also makes me think the lentil sauce is going to be this appealing orange color, but probably due to the greens, the lentils don’t retain their orange color. Feel free to use green or brown lentils if that’s what you have on your shelf. Chef Sroufe notes in his recipe that red lentils cook quickly, have more flavor, and end up with a creamier texture, but I am no respecter of lentils, and they all cook within 20 minutes, so I think it’s personal preference (and pantry availability).
NOODLES WITH LENTIL CURRY
Adapted from Forks Over Knives Cookbook
INGREDIENTS
- 1 medium yellow onion, diced
- 1 large zucchini, diced
- 1 cup lentils (red, green, or brown)
- 2 tablespoons curry powder (you can add more if you want a bit more heat)
- 2 tablespoons toasted sesame seeds
- 3-4 cups vegetable stock
- 6 cups packed dark greens (spinach, swiss chard, kale, or a mixture)
- juice and zest of 1 lemon, and a second lemon sectioned and served with bowls
- 1 pound rice noodles or 1/2 pound of “normal” pasta (angel hair, fettuccine, or short pasta)
DIRECTIONS
- Saute the onion and zucchini over medium to medium-high heat in a large pot. Add a little salt and pepper to help sweat the onion and zucchini.
- Once onion is translucent, add the lentils, curry powder, and sesame seeds and stir until you can smell the curry. Add 3 cups of vegetable stock and the greens. Bring to a boil then reduce heat to low and let simmer until the lentils are done (soft but not mushy), about 20-25 minutes, stirring occasionally. You may need to add up to one more cup of stock during this process, to make it a little saucier. Oh yeah.
- While the lentil curry is simmering, prepare the noodles according to package directions.
- When the curry is done, stir in the lemon juice. Serve in bowls topped with lemon zest and lemon sections on the side.
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