A Vegetarian Meal Your Kid Will Love

Guest Post by: Megan Madeux, author of the blog Shop, Eat, Yoga

I reached out to Megan after a friend lamented to me that her daughter suddenly announced that she would never eat meat again. Well, I remember doing that to my parents when I was a little girl. I was the only one in my family of six who stopped eating meat and my mom refused to be a short-ordered cook … So I often ended up making meals by picking from side dishes such as potatoes or green beans. If your child has stopped eating meat—or if you’re just seeking a delicious way to introduce more vegetables to your kiddos—Megan came up with a great all-in-one meal. Here is a delicious and nutritious Lentil Curry recipe that your picky little ones just might eat!

Lentil Curry by Megan Madeux:

For this recipe feel free to use any version of the ingredients that you have on hand! It can be easily thrown together from your pantry. I have provided my suggested variations in the ingredient list below. It serves about 5 hungry vegetarians and meat eaters alike. There are usually some leftovers that can be gobbled up the next day, hot or cold! Kids love the flavor and they don’t even realize that it is packed with super healthy immune boosting ingredients.

Ingredients:

5-7 green onions

1 Tablespoon curry powder

1 teaspoon of garlic powder or 1 teaspoon of crushed garlic or 3 garlic cloves

2 Tablespoons vegetable or canola Oil

1  8 oz. can of crushed tomatoes (I like Contadina. For chunkier curry you can use diced or whole peeled tomatoes)

1 14 oz. can of diced tomatoes (If you use a 28 ounce can of diced or whole tomatoes, use a 14 ounce can of tomato sauce here)

1 package of prepared lentils from the refrigerated section in Trader Joe’s (You can start with the dry lentils as well, about 3 cups. Prepare them according to package directions. They usually need to soak for a few hours or overnight)

1 head of cauliflower or 1 prepared package from Trader Joe’s

Sea Salt

Black Pepper (Black pepper aids digestion!)

2 cups of Jasmine Rice (White, brown or your personal favorite)

For spicier curry:

Add 1 can of Diced Tomatoes for Fire Roasted Tomatoes from Trader Joe’s

Directions:

Heat the oil in a deep pan. Once hot, add the sliced green onions. I like to trim them over the pan using scissors for less clean up. Use the white, light green and dark green parts.

Let the onions simmer for 3-5 minutes. Add the curry powder, garlic and salt and pepper.

Stir and let simmer for another 3-5 minutes until the spices and the onions become integrated.

Add the can of crushed tomatoes, lentils, and the cauliflower. Let simmer for 15 minutes.

In the meantime, cook the rice that you have chosen according to package directions.

Add the can of diced tomatoes. Simmer for 15-20 minutes more until the cauliflower begins to soften and you can break it up into smaller pieces with your spoon.

Related articles

• Ratatouille (raelynbarclay.wordpress.com)
• Gazpacho (jewbroadcooks.wordpress.com)
• Roasted Cauliflower & Carrot Lasagna (thiscountrygirlcooks.com)