Inspired by a recipe from Naturally Ella (http://naturallyella.com/red-lentils-and-spinach-in-masala-sauce/), this red lentil curry goes heavy on the vegetables and legumes with a nice bit of spice from chopped jalapeno and red pepper flakes. In an effort to lighten it up a bit, I use a slurry of almond milk and cornstarch in place of coconut milk--and I don't miss it at all!
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<br />Both the curry and rice can be frozen in freezer bags (I recommend separate bags). Reheat in a covered bowl in the microwave.
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<br />More at http://whateverpieces.com/2015/08/31/red-lentil-curry/

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