Vegan Red Lentil Curry Bowl

In a small saucepan, cook 1-1/2 cups red lentils in 3-1/2 cups water. Bring to a boil, reduce heat, and simmer uncovered for about 7 minutes until lentils just soften. Drain, rinse under cold water, and set aside.

In a medium saucepan, sauté 1 small diced yellow onion, 4 minced garlic cloves, and 3 tablespoons minced ginger in a little oil or vegetable broth or water until onions soften, about 3-4 minutes.

Add 1 tablespoon curry powder and 1/2 teaspoon turmeric, and cook for another minute.

For the nut-free option: Add 1-1/2 cups unsweetened non-dairy milk to the saucepan and stir. Transfer the mixture to a blender and blend until almost smooth, then return to the saucepan. Mix 2 teaspoons cornstarch with 2 teaspoons water to make a slurry. Add the slurry and cook on medium-low heat until thickened, about 10 minutes. Stir in 2 tablespoons fresh lemon juice and 2 teaspoons maple syrup. Add the cooked lentils and cook for a few more minutes, stirring, until desired consistency. Season with salt to taste.

For the cashew option: Add 1-1/2 cups vegetable broth to the onion-spice mixture in the saucepan and mix. Transfer to a blender with 1/3 cup soaked cashews and blend until smooth. Return to the saucepan and heat, adding more vegetable broth if needed. Stir in 2 tablespoons fresh lemon juice and 2 teaspoons maple syrup. Add the cooked lentils and cook for a few more minutes, stirring, adding more broth as needed. Season with salt to taste.

Enjoy the curry bowl as a complete meal.