Fuel Your Brain and Boost Your Gut Health
Red lentils are packed with plant-based protein and fiber that do more than just fill you up — they help your body work better. The fibre feeds the good bacteria in your gut, which helps with regular poos. Good gut health is linked to a stronger immune system, lower inflammation, better mood, and even protection against long-term diseases. Pumpkin and carrots are rich in beta-carotene for immune and eye health. Silverbeet provides magnesium, which is vital for mood and muscle function.

Fun Fact: Turmeric contains curcumin, which has been shown to boost a protein in the brain linked to improved memory and reduced depression symptoms.

Ingredients:

1 cup red lentils, rinsed

2 cups pumpkin, peeled and chopped

2 large carrots, chopped
½ cauliflower, chopped
2 cups silverbeet, chopped (or kale)
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
1 can (400ml) coconut milk
1 tbsp curry powder
1 tsp turmeric
1 tbsp olive oil
2-3 cups broth/stock (chicken or veg tastes best)
Salt and pepper, to taste
Fresh coriander for garnish (optional)

Instructions:

1. Sauté the onion and garlic: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add garlic and grated ginger, cooking for another 1 minute.
2. Add spices: Stir in the curry powder, turmeric, and a pinch of salt. Cook for 1-2 minutes until fragrant.
3. Add vegetables and lentils: Add the chopped pumpkin, carrots, parsnips, and red lentils to the pot, followed by the coconut milk and vegetable broth. Stir everything together.
4. Simmer: Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender and the lentils are soft. Stir occasionally and add extra water or broth if needed.
5. Add silverbeet: Once the vegetables and lentils are cooked, stir in the chopped silverbeet and cook for an additional 2-3 minutes until wilted.
6. Taste and adjust: Taste the curry and add salt, pepper, or extra spices if needed.

Serve: Garnish with fresh coriander if desired and serve with brown rice or naan bread.