Spring officially began on March 20th. And today is April 22nd. Did it feel like a spring weekend to you? When I saw the snow falling on Saturday morning here in Toronto, I had to double check the date because it sure didn’t feel like the end of April to me!
A very cute and very large bottle of red lentils were gifted to Erin and I at last weekend’s epic food bloggers conference. Red lentils are high in fiber and protein, low in fat, and absorb the delicious coconut and spice laced broth so well.
When toasted with an onion in canola oil, the mixture of spices add such a depth of flavour and will make your neighbours jealous with that amazing aroma wafting through the windows. I’ve used eggplant and cauliflower as my veggies of choice, but zucchini or broccoli would also work great in this recipe.
A perfect weekend make ahead meal that can be easily frozen into individual servings or portioned out for lunches and dinner for your week ahead. And hopefully, when you get to the bottom of this big batch curry, spring will finally have arrived!