Lentil Curry

I have been having an urge to eat less meat. It really helps my digestion, and for me, feeling light. I loosely use the Blood Type Diet as a guide, which in my case says to eat less meat.

The Blood Type Diet is a diet, where certain foods are suggested for particular blood types. I really think it has some bearing, but it could be a placebo effect. I mean when the guide tells me to eat more vegetables and less meat, it is nothing new.

One thing I did discover though is I don’t digest cheese (and alcohol boooo!) well. However, I am never giving that up, especially when I see cheese everyday. No siree.

To counteract the cheese “samples” I take at work, I compensate with a vegan meal at night. It tasted really good. I wish my pictures would capture how delicious it is. Unfortunately, I cook when I get home from work; there is little natural light at that point.

With further Ado, give this recipe a try.


makes 4 servings

1 cup lentils
3 cups water
1 tbs oil
1 yellow onion, chopped
1 package of Green Giants seasoned broccoli
1 15 oz can tomato sauce
1 tbs curry powder
2 tbs Garam Masala
black pepper


  1. Boil water in medium pot.
  2. Throw in lentils and simmer until lentils are tender (about 25 minutes).
  3. Meanwhile, in a medium saucepan, throw in the oil, onion, broccoli, curry powder and Garam Masala. Stir-fry until onions are translucent.
  4. Pour in tomato sauce and simmer. Stir frequently.
  5. Once lentils are done, drain excess water.
  6. Mix lentils into saucepan. Stir to fully cover lentils with sauce.
  7. Serve hot.


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