Dinner Meal Prep- Roasted Carrot Sweet Potato Lentil Curry
A comforting and satisfying meal for the week ahead
Hello everyone,
Today, I’d like to share one of my favorite lentil curry recipes. It’s ideal for meal prepping for Lunch or Dinner and will leave you feeling both satisfied and nourished.
Curry is one of my go-to meals, often made weekly. It's simple, quick, and packed with nutrients.
I tend to alternate between lentil curry and chickpea curry, but lentils are a staple in my weekly rotation on a plant-based diet.
Lentils are a powerhouse food on their own, packed with plant-based protein, fiber, and essential vitamins and minerals like folate, iron, magnesium, and B-vitamins.
Lentils come in a variety of colors, but the most common are brown lentils, green lentils (picture below), red lentils, yellow and black lentils.
In this recipe, we are using red lentils.
Red lentils cook quickly and tend to break down into a soft, mushy texture. They have a mild, slightly sweet flavor and are commonly used in soups, curries, and dals.
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To boost both the nutrients and flavor, I decided to add sweet potatoes and carrots to the curry, as they've been abundant at the farmer’s market.
I truly believe it's essential to incorporate as much seasonal, locally sourced produce as possible, so you're eating in harmony with the seasons.
I've always felt that Mother Nature wouldn't offer an abundance of certain fruits and vegetables each season if it wasn't meant to support our health and vitality.
Getting seasonal produce is a total game changer when it comes to flavor, freshness, and nutrients. I’m telling you; you can really taste the difference when you choose in-season produce.
I mean… just look at these sweet potatoes, carrots, onions, and the gorgeous garlic below.
I would also like to mention that the sweet potatoes that I refer to in this recipe is actually orange flesh yams, but they are also called sweet potatoes here in the United States.
What I love about meal prepping lentil curry is that it can be enjoyed on its own or paired with popular options like rice, pita bread, or my personal favorite, quinoa.
By swapping white rice for quinoa, you’re not only adding more plant-based protein but also a complete protein, as quinoa contains all nine essential amino acids.
Quinoa is a much healthier option than white rice, as it’s easier on digestion and doesn’t convert into sugar or cause inflammation in the body like rice can. However, if you prefer to go with rice, I recommend choosing organic jasmine or organic basmati rice, not regular white rice.
The curry is perfect for meal prepping, whether for lunch or dinner, and it freezes really well.
The meal prep option above was requested by a client who wanted to try the Roasted Sweet Potato Lentil Curry as her dinner for 3-5 days, along with the Loaded Salad for 5 days.
If you haven’t checked out the recipe for the Loaded Salad Meal Prep Series from my previous newsletter, you definitely should. It’s one of my most popular salad recipes, with a perfect combination of flavors and packed with plant-based protein. I’ll link the recipe here for you to take a look.
Ok, let’s get into this recipe.
But first, a short video below on how to make this Roasted Sweet Potato Carrot Lentil Curry.