Dlicious, hot meal in a bowl. Modified from The Oh She Glows Cookbook - Serves 4 (1¼ cups per serving) Active prep time: 8 minutes Total time: 22 to 37 minutes (depending on the veggies used) 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: - 1/4 cup water - 4 cups diced (peeled, if necessary) veggies (see headnote) - ½ cup (100 g) dried red lentils (or more) - ½ cup water, plus more if needed ( or vegetable stock or chicken stock) - 1 (14-ounce/398 mL) can diced tomatoes, with their juices - 1 (14-ounce/398 mL) can coconut milk (regular or light) - 1½ teaspoons garlic powder & 1½ teaspoons dried onion flakes* - 1 tablespoon good-quality curry powder, or to taste - ¾ to 1 teaspoon sun dried sea salt, to taste - Freshly ground black pepper - 1 tablespoon extra-virgin olive oil - Chopped fresh cilantro, for garnish - Cooked basmati brown rice or grain of choice (optional), for serving - Fresh lime juice, or lemon juice for serving - A dollop of plain yogurt, for serving 𝗥𝗲𝗰𝗶𝗽𝗲 𝗻𝗼𝘁𝗲𝘀 With only eight ingredients and 8 minutes of prep time, this dish can be whipped up lightning fast using pantry staples and whatever veggies you have on hand. No being stuck in the kitchen or last-minute trips to the store for this one! I started with the traditional legumes and spices that make up an authentic dal and added veggies to make it a speedy, nutritionally rounded dinner option. If you have some on hand, baby spinach or swiss chard is a great addition—simply stir it in at the end of cooking. This dish is good with 2 cups (220 g) of chopped zucchini and 2 cups (110 g) of broccoli, but feel free to use any veggies you have on hand to make this truly a “pantry” recipe! A few ideas: carrot and zucchini, potatoes and peas, peeled sweet potato and red bell pepper, or cauliflower and broccoli. 𝗦𝘂𝗲-𝗔𝗻𝗻𝗲'𝘀 𝗡𝗼𝘁𝗲𝘀: *I prefer to use fresh chopped garlic and onion rather than dried, and add them to the veggies at the beginning. I use extra lentils for extra protein, and this time I used tomato sauce because I didn't have a can of tomatoes. Sometimes I use fresh tomatoes…