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Curried Green Lentils with Roasted Vegetables

What you need: 

3 cups green lentils
4 cups vegan vegetable broth + additional water
2 cups crimini mushrooms, sliced
2 large carrots, sliced thin
2 bell peppers (I use 1 red, 1 green), chopped
1 large onion, sliced or chopped
4 to 6 cloves garlic, sliced
olive oil
2 tablespoons Bragg's Liquid Amino Acids (or salt to taste)
1 tablespoon tumeric
1 tablespoon ground cumin
1 tablespoon black (or white) ground pepper
1/2 tablespoon basil
1/2 tablespoon cayenne pepper
1/2 tablespoon coriander
1/2 tablespoon oregano
1/2 tablespoon thyme

What you do: 

To make this quicker to prepare, soak lentils in water for at least 4 hours.
1. When ready to make, boil the lentils in a large saucepan or a pot with all 4 cups of broth. Cook on medium heat. Keep an eye on the lentils, cooking them until soft (not until mushy!), adding more water if necessary. About 30 minutes.
2. In the meantime, while waiting for the lentils to finish, chop up all the vegetables (mushrooms, carrots, bell pepper, onion, and garlic), put all of them in a glass or nonstick baking pan. Drizzle vegetables generously with olive oil.
3. Place vegetables in an 350 degree F oven for 20 to 30 minutes (depending on the temperature accuracy of your oven). Halfway through baking time, remove the vegetables from oven to flip them, then put them in for the remaining time left.
4. When lentils are nearly ready, add all the spices and stir.
5. Mix in vegetables when prepared, drizzle entire thing with a little more olive oil (adds moisture to the dryness of lentils), and eat!
Best served over rice, as rice makes lentils a complete protein. Goes wonderfully with white basmati rice, jasmine brown rice, or a wild rice blend. Bon appetit!
Source of recipe: I made up this recipe based off a simple lentils with onion dish my mom made when I was a growing up. I added more vegetables to make it healthy, and lots of spices to give it the ethnic food edge that I always love.

Preparation Time: 
30 minutes, Cooking time: 1 hour
Cooking Time: 
1 hour
Servings: 
4 to 5
Recipe Category: 

SO HOW'D IT GO?

I needed to add much more liquid amino acids than noted.  But other than that, it was very tasty.

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I made this tonight and it was so delicious..mmm. Thank you for the recipe!

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Delicious. Plus this is something I can make with my tiny toaster oven and microwave. I made up a batch of "Granny's Hurry-up Dinner Rolls" http://vegweb.com/index.php?topic=13400.0 to go with it and will be enjoying it through the week.

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Verrry good!! I have never made lentils and although I cooked them too long (they cooked so fast at the end! :P), it was really delicious. I really liked how easy the vegetables were, I'm so used to sauteing veggies this was a really nice change. I didn't have many of the spices, added a little curry.I will be making this frequently :)

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Really really yummy :) I'm always tempted to use tomatoes whenever I make something with lentils, but the flavours in this meal are so wonderful, tomatoes would ruin it!
We forgot to add in the braggs, but it does taste nice without. I am sure braggs would give it a much richer flavour. Didn't change anthing about this recipe apart from halving it. Next time I will remember to add in the braggs. Served this with basmati rice - so yum. Thanks for sharing such a lovely recipe! :D

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This was one of teh most amazing diners i have had in ages.
I roasted carrots, potatoes, onions, garlic  and yams i also roated them in all teh herbs and spices in the recipe.
Alsoused red lentils oppsed o green by personal preferance

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