Lentil Tikka Masala
Who knew that playing on a water slide can make you sore???
So last week, Kyle and I went to Toys R Us to get presents for our friend's 5-year-old, and we saw an inflatable water slide! With the weather being soooo hot and humid, we thought it would be the perfect thing! :D
We set it up and had a tonnn of fun! Mind you, the water squirting out of the slide was soooo cold! But it felt so good against the hot weather.
As you might or might not have seen on my Instagram, I have decided to be on a vegetarian diet. The problem is, with me working out and watching my macros so very closely, it's quite difficult to meet my protein intake without overloading on carbs.
Over the weekend, I spent 4 hours with my trainer, revamping my meal plan and my workout, searching all the protein sources for vegetarians. One of them... is lentils, with 24.6g of protein per 100g of raw lentils, that's an amazing source of protein.
Time to get cookin'! :)
I love Indian food. They are so rich in aroma, flavor, and colors! They actually be one of my comfort foods. :)
LENTIL TIKKA MASALA
2 tablespoons coconut oil
1 large onion, finely chopped
2 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and grated
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
2 (14.5 oz) cans diced tomatoes
1 can light coconut milk
1 cup red lentils, rinsed
2 cups spinach, roughly chopped
1 teaspoon fine grain salt
Fresh chopped cilantro for garnish
Heat coconut oil in a large saucepan (or skillet) over medium-high heat. Add onions, a pinch of salt, and sauté until translucent, about 6 minutes. Add in garlic and sauté for 1 more minute. Add ginger and spices and sauté for a few seconds.
Add the diced tomatoes and coconut milk and give a good stir. Bring to a simmer, cover, and cook for 5 minutes.
Remove from the heat and puree with the help of an immersion blender or a heat-proof blender, and blend until smooth.
Add lentils, and salt, cover, and cook on low until tender, about 20 minutes, stirring every so often.
Remove from the heat and fold in chopped spinach.
Taste and adjust seasoning as needed.
Sprinkle with chopped fresh cilantro and serve with rice.
Calories: 343 kcal
Carbs: 42 g
Fats: 14 g
Protein: 16 g