This recipe for Red Lentil Curry is from Rainbow Plant Life, by Nisha Vora. It’s quite good. I made quite a few modifications – I added frozen diced yellow squash and a can of chickpeas for more veg, fiber, and protein. I used a can of diced tomatoes, and I didn’t blend the lentils. I ended up adding some sriracha to my bowl, as the spices I used (making substitutions to use what I had on hand) weren’t as pungent as I had hoped. The addition of lemon juice and cilantro at the end is fantastic. I served it with freshly made coconut psyllium flatbreads.

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