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Creamy Mesquite Lentil and Parsnip Dal with Curry Roasted Veggies
Lentils are one of nature’s most nutritious sources of plant based protein, fiber and complex carbohydrates. Lucky for us, they are also incredibly easy to prepare! Most dried legumes require hours of preparation to cook, but lentils will cook in minutes. Coating eggplant and cauliflower in a red curry sauce brings out the flavors after roasting and blends perfectly with the MRM Mesquite powder in the Dal. This meal will keep you full for hours!
For the roasted veggies, you will need:
2 cups raw cauliflower florets
½ medium eggplant
1 tbsp Thai Kitchen Red Curry Paste
1 tbsp coconut aminos
½ tbsp water
For the Lentil Dal, you will need:
1 cup split red lentils
25 cups water
1 large parsnip
1 cup frozen spinach
MRM Mesquite powder 1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp Thai Kitchen Red Curry Paste
Preheat your oven to 400F and line a baking tray with parchment paper.
Cut the florets off the cauliflower and slice eggplant into strips.
In a small bowl whisk together the curry paste, coconut aminos, and water until a pourable sauce forms.
Add veggies into a ziplock bag, pour in the sauce, seal and toss to coat.
Bake Veggies for about 30 minutes, or until they start to brown.
Remove from the oven and set aside to cool while the Dal cooks.
Place all of the Dal ingredients into an instant pot.
Make sure the knob is "sealed" and cook on manual for 10 minutes.
Use the steam release to let pressure out after the 10 minutes is up.
Stir the Dal to ensure all ingredients are incorporated.
Add fresh arugula to a bowl and top with roasted eggplant, cauliflower, lentil dal, fresh tomato, nutritional yeast, cilantro and avocado for some healthy fats!
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