October Unprocessed - Day 4 - Red Lentil Curry on Baked Potatoes

For breakfast our son had a mulberry, papaya, mango chia cereal with almond milk and a pan (water) fried plantain. I went to Chanticleer for brunch and had a pear and pom salad, subbing an avocado for the cheese.
Our son's lunch was salad with leftover.
For our snack we had apples with dates
For dinner we made a Red Lentil Curry served on a baked potato

Ingredients
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
1 TBS ginger, minced
1 can tomatoes
1 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/8 tsp cinnamon

We tomato juice sautéed the vegetables until the onions were soft.
We then added the

1 cup red lentils, rinsed
2 cups vegetable broth
Bring to a boil, reduced the heat and added
2 cups broccoli, chopped into bit-size pieces
covered to simmer until lentils are soft, ~10 minutes

4 baking potatoes, we cooked them in the instant pot, 2-3 pounds on the rack with 1 cup of water for 3 minutes.

Scoop out the potatoes and add potato to the Red Lentil Curry. Top scooped potato with Red Lentil Curry and finish with Cashew Sour Crème from yesterday.