Lentil Curry

Why Make This Recipe

Lentil Curry is a fantastic choice for anyone looking for a hearty and healthy meal. It packs a punch in terms of flavor and nutrition, making it an excellent option for vegans and anyone interested in plant-based eating. This dish is not only rich in protein from lentils but also includes a variety of spices that promote health and wellness. Plus, it’s easy to make and perfect for a weeknight dinner.

How to Make Lentil Curry

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa (for serving)

Directions

1. In a medium saucepan, add the rinsed lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until tender. Drain and set aside.

2. In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

3. Sprinkle in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir well and cook for another minute to toast the spices.

4. Pour in the coconut milk, vegetable broth, and diced tomatoes. Stir to combine, then bring the mixture to a gentle simmer. Fold in the cooked lentils and let the curry simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

5. Serve the lentil curry hot, garnished with fresh cilantro over a bed of cooked rice or quinoa.

How to Serve Lentil Curry

You can enjoy Lentil Curry on its own or with a side of cooked rice or quinoa. The grains absorb the flavors of the curry, adding a nice texture. Garnishing with fresh cilantro not only brightens the dish but also adds a fresh, aromatic flavor.

How to Store Lentil Curry

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can also freeze the curry for longer storage, up to three months. Just be sure to let it cool completely before transferring it to the freezer.

Tips to Make Lentil Curry

• Rinse lentils before cooking to remove any debris.
• Adjust the spice level by adding more or less cayenne pepper according to your taste.
• For added richness, consider a squeeze of lime or lemon juice before serving.
• You can add vegetables like spinach or bell peppers to the curry for extra nutrition.

Variation

Feel free to mix in different vegetables like carrots or sweet potatoes for a unique twist. You can also swap coconut milk for other plant-based milks if desired.

FAQs

1. Can I use canned lentils instead of dried ones?
Yes, you can use canned lentils. Just rinse and drain them, and add them in towards the end of cooking to heat through.

2. Is this recipe gluten-free?
Yes, all the ingredients in this lentil curry are naturally gluten-free.

3. How spicy is this curry?
The spice level can be adjusted by changing the amount of cayenne pepper. Start with a little and add more to taste!

Lentil Curry

---

• Author: ikramnihad
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A hearty and healthy vegan dish packed with protein and rich flavors from a variety of spices.

---

Ingredients

Scale 1x2x3x

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or quinoa (for serving)

---

Instructions

1. In a medium saucepan, add the rinsed lentils and cover with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until tender. Drain and set aside.
2. In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Sprinkle in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Stir well and cook for another minute to toast the spices.
4. Pour in the coconut milk, vegetable broth, and diced tomatoes. Stir to combine, then bring the mixture to a gentle simmer. Fold in the cooked lentils and let the curry simmer for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Serve the lentil curry hot, garnished with fresh cilantro over a bed of cooked rice or quinoa.

Notes

Rinse lentils before cooking to remove any debris. Feel free to mix in different vegetables for a unique twist.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Lentil Curry, Vegan Recipe, Healthy Meal, Plant-Based, Indian Cuisine