Being gluten free means selecting food and drinks that do not contain any trace of the gluten protein. Gluten is found in wheat, barley, and rye so gluten free diets eliminate traditional foods such as breads, pastas, cereals, crackers, and cakes that are made with these grains. But that doesn’t mean it has to be a flavorless diet! There are plenty of delicious gluten free sources of carbohydrates such as quinoa, corn, rice, and even freeze dried fruits. Eating fruits and vegetables that are naturally gluten free, lean proteins like fish, chicken and beans, dairy, nuts and seeds are all excellent options to supplement a gluten free diet. The health benefits of a gluten-free diet are numerous; those with Celiac Disease or gluten intolerance can experience improved digestion, reduced inflammation, better energy levels, and even weight loss. Additionally, research suggests that gluten free diets may offer protection from type 2 diabetes, cardiovascular disease, and certain cancers. So if you’re looking for a diet that offers an array of health benefits but doesn’t skimp on flavor, going gluten free may be the perfect way to meet your nutritional needs!
Try this as your next healthier meal option to serve up for you and your loved ones:
– 2 tablespoons extra-virgin olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon turmeric
– 1/2 teaspoon smoked paprika
– Kosher salt
– 2 cups cooked green or brown lentils
– 2 cups peeled & cubed sweet potato
– 1 red bell pepper, cored & diced
– 1 (14.5-ounce) can diced tomatoes
– 2 cups vegetable broth
– 1/4 cup finely chopped fresh cilantro leaves
– Plain coconut yogurt, toasted coconut flakes, cooked basmati rice (all optional, for serving)
1. Heat the oil in a large pot over medium-high heat. When it starts to shimmer, add the onion, garlic, ginger, cumin, coriander, turmeric, smoked paprika, and a generous pinch of salt. Sauté, stirring frequently, until the onion is softened and lightly golden, 4 to 5 minutes.
2. Add the lentils, sweet potato, red bell pepper, tomatoes and their juices, and 2 cups vegetable broth and stir to combine. Bring to a boil, reduce the heat to medium-low, and simmer the curry until the vegetables are tender and the liquid is mostly absorbed, 15 to 20 minutes.
3. Taste and adjust the seasoning with more salt, if necessary. Stir in the cilantro and ladle the curry into bowls. Serve with coconut yogurt, toasted coconut flakes, and cooked basmati rice, if desired.