Red Lentil Curry in a Hurry
3 cups low sodium vegetable or chicken broth
1 tablespoon Thai green curry paste (e.g. Thai Kitchen)
1 can (14.5 oz) diced tomatoes
1 ½ cups dried red lentils, rinsed and drained
1 large sweet potato, diced into ½ inch cubes
½ teaspoon salt, or to taste
1 cup frozen peas
1 cup low-fat coconut milk
½ cup chopped fresh cilantro or slivered basil, optional
Heat the broth in a large soup pot over high heat. Whisk in curry paste to dissolve, add the tomatoes, lentils, and potato, and bring to a boil. Reduce the heat to simmer, cover and cook for 15 minutes or until the vegetables and lentils are tender – watch liquid level. Stir in the salt, peas and coconut milk until smooth and cook for 2 minutes or until heated through. Adjust the seasonings to taste and stir in cilantro or basil just before serving, if using.
Yield: 4 to 6 servings
Per Serving: 285 calories, 5g fat, 19g protein, 46g carbohydrate, 18g dietary fiber, trace cholesterol, 313mg sodium
1 large head cauliflower
Salt and Pepper
Preheat oven to 425 degrees. Cut cauliflower into medium size florets and toss with olive oil, salt and pepper to coat in a 9x13 baking dish. Bake for 30-45 minutes depending on size of florets.Cauliflower is done when it is easily pierced with a fork and slightly caramelized.