Recipe: Vegan Curry Lentil Stew

When you attend a Yoga Teacher Training with evolation, your meal plan provides home-cooked, fresh, vegetarian fuel everyday. While you’re studying, practicing and learning all things yoga, you can rest assured that one of our private chefs is whipping up something delicious for lunch and dinner. One of our go-to recipes for our hard-workin’ yogis is described below. 

Hearty and savory, enjoy this curried lentil stew on a bed of wild rice, over a pile of mixed greens. What could be better to nourish the body and mind after long days of yoga immersion? Best part? It’s super quick and vegan!

Ingredients: 

• 1 cup red split lentils 

• 1 cup wild or brown rice 

• 2 cups vegetable broth

• 1 tablespoon olive oil 

• ½ cup mixed greens 

• ½ yellow onion 

• ¼ chopped sundried tomatoes 

• 1 tablespoon soy sauce 

• 1 tablespoon chilli flakes 

• 1 tablespoon salt & pepper

• 1 teaspoon garlic salt

• 1 tablespoon curry powder 

Directions: 

• Bring 1 cup rice, 2 cups water to a boil and let simmer until fully cooked and fluffy (about 15mins).

• Heat olive oil in a pan. Add lentils and toss to coat for about one minute. 

• Add broth and seasoning. Cover and simmer for about 15 minutes or until liquid is almost absorbed. 

• Line a large bowl with mixed greens (or kale, spinach, whatever greens spark your fancy) and top with rice. 

• Mix sun-dried tomatoes with lentils and pour over rice.

• Add any additional toppings you desire! Sautéed garlic, grilled vegetables, pine nuts, etc. Make it your own!