Its the weekend again and we all know what that means. Meal Prep. This weekend on the menu we have a delicious and hearty lentil chowder. It is very little mess and packed with protein and complex carbs to keep you full for hours.
- 1 cup green lentils
- ½ cup red lentils
- 1 cup of bell peppers chopped
- 1 onion finely chopped
- 1 garlic clove
- 2/3 cup of mushrooms
- 1.5 cups frozen corn
- 2 large carrot carrots
- 2 large Yukon gold potatoes cubed
- 6 cups of water
- 1 can of tomato sauce
- 1 tomato chopped
- 1 small can tomato paste
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp garam masala
- ½ cup of red rice (or brown rice)
In a pot cook the green lentils and red rice at medium-high in 3 cups of water for 15 minutes. We need to give the green lentils and red rice a head start as it takes more time to cook.
In a pan sauté onions and garlic in a little bit of water. When onions are soft, add the tomato sauce and paste, vegetables, corn, potatoes, red lentils and three cups of water. Bring the sauce to a boil.
When its starts to bubble, reduce the heat then add the green lentils and rice.
Cover the sauce and let it cook for thirty minutes at low heat, occasionally stirring to keep it from burning at the bottom.
Stir in spices in the last five minutes of cooking.
When the sauce is not water and the lentils are well cooked, the chowder is ready.