Simpel Dish

Basmati Rice & Lentil Soup

High in protein, this soup makes for a great winter recovery meal after a cold day of training. This recipe is easy to make and takes only 20 minutes of preparation with a further 40 minutes of idle cooking time. 


  • 3-4 Carrots, Diced

  • 3 Celery Stalks, Diced

  • 3-4 Garlic Cloves, Finely Minced

  • 1 Large Sweet Onion, Diced

  • 3-4 Tomatoes, Diced or 14.5 oz. Canned Diced Tomatoes

  • 1 Tablespoon Olive Oil

  • 1 Cup Basmati Rice

  • 1 Cup Dried Lentils

  • 1 Tablespoon Fresh Thyme

  • Salt (to taste)

  • Pepper (to taste)

  • 2 Quarts Organic Vegetable Broth

  • 1 Tablespoon Tamari (Soy Sauce)

  • Optional 1 Lemon (Juice Only)


  1. In a larger pot, add 1 tablespoon of olive oil, with a pinch of salt, and heat on medium/high. When the oil begins to simmer and is hot, add the onion, garlic & another pinch of salt. Cook, stirring occasionally, for 5-6 minutes.

  2. Add the carrots, celery, another pinch of salt & pepper and cook for a further 5 minutes. Stirring occasionally.

  3. Increase heat to High and immediately add all the vegetable broth, basmati rice, lentils, tomatoes, thyme & tamari.

  4. Bring all the ingredients to a boil, reduce heat to simmer and cook for 35-40 minutes, or until lentils and rice are tender & cooked.

  5. If desired, add the juice from the lemon. Add salt and pepper to taste. Serve in warmed bowls with your favorite fresh bread as a side, optional and not included in the nutrition label below. (Note: serves 4).

  6. Enjoy

Indian Sweet Potato Curry With Tomatoes

This curry is simple! Even though it does involve some cook time, it’s really a hands off process. Curry is one of the easy ways to do vegan/gluten-free meals that don’t miss out on flavor. This Indian sweet potato curry with tomatoes is purposely straight forward because there are many directions in which you could go. Add some greens at the end of cooking such as chopped up spinach, chard, kale, or a mixture of all three. This adds more goodness and a nice bit of color to the overall dish. Add some protein. We left out any legumes because this dish works well with a few different options. One would be to add chickpeas towards the end but you could also use lentils (red or black) or black lentils. Some fried tofu would also be good with this curry if that’s your preference.


  • 1 tablespoon olive oil

  • 1 medium red onion, cut into thin slices

  • 2 cloves garlic, minced

  • 2 teaspoons minced fresh ginger

  • 3 tablespoons curry powder

  • 1 14oz can crushed tomatoes

  • 1 14oz can whole milk coconut milk (see comment)

  • Juice and zest from 1/2 lime

  • Salt, as needed (see note)

  • 4 cups 1/2" cubed sweet potato

  • Cooked brown rice, for serving


  • 1/2 cup raw cashew pieces

  • 2 teaspoons coconut oil

  • Scallions, diced

  • Cilantro, minced

  • Lime wedges


  1. Heat a large pot over medium heat. Add the olive oil, followed by the red onion. Sauté for 6 to 8 minutes, stirring often, until the onions are translucent and fragrant. Sir in the minced garlic and ginger, cooking for one more minute.

  2. Measure in the curry powder, stirring to coat the onions and lightly toast. Add in the tomatoes, followed by the coconut milk and lime juice, and a hefty pinch of salt. Bring to a boil, reduce to a simmer, and add in sweet potatoes. Cover and let cook for 25 to 30 minutes until sweet potatoes are tender.

  3. While the curry cooks, in a small skillet, heat coconut oil over medium heat. Add in the cashews and toast, shaking the pan constantly, until browning. Remove from heat and cool. Or simply use dry roasted cashews, equally good.

  4. Serve curry with brown rice, toasted cashews, scallions, cilantro, and lime juice. (Note: Serves 3 - 4)


  • If you want a bit lighter curry, swap in a bit of vegetable broth or water for the coconut milk (up to half).

  • For the curry powder, check to make sure you're using a blend that doesn't contain salt. If it does contain salt, skip adding more salt until you're able to taste the dish at the end.