Lentil Curry

Why make this recipe

Lentil curry is a fantastic dish for several reasons. First, it’s packed with nutrients and plant-based protein, making it perfect for vegetarians and vegans. Second, the combination of flavors from spices and coconut milk creates a delicious and comforting meal. Lastly, it is easy to prepare and can be made in under 30 minutes, making it a great choice for busy weeknights or when you want to impress guests without spending all day in the kitchen.

How to make Lentil Curry

Ingredients:

• 1½ tablespoons olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (grated)
• 1 inch ginger (grated)
• ¼ teaspoon red pepper flakes (or more to taste)
• 2 teaspoons curry powder
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric powder (optional)
• 2 cups vegetable stock (or more if you prefer a soupier curry)
• 1 can (15 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk
• 1 cup split red lentils
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon garam masala (optional)
• 4 wedges lemon
• 1 handful cilantro (or flat-leaf parsley)
• 4 tablespoons Greek-style yogurt (non-dairy works too)
• 2 cups cooked basmati rice (or brown rice)

Directions:

1. Make Flavor Base: Heat 1½ tablespoons olive oil in a large pot. Add the chopped onion and sauté for 3 minutes. Add the grated garlic and ginger, red pepper flakes, curry powder, cumin, coriander, and turmeric powder. Sauté for one more minute. If the pot gets dry, add 2 tablespoons of water.

2. Add Lentils: Pour in 2 cups of vegetable stock, the crushed tomatoes, coconut milk, and rinsed split red lentils. Season with salt and black pepper.

3. Simmer: Bring the mixture to a boil. Then, lower the heat and let it simmer until the lentils are cooked, about 20 minutes. Stir occasionally. Once cooked, stir in the garam masala. If you want a soupier curry, add more broth.

4. Serve: Serve your lentil curry hot with basmati or brown rice, a squeeze of lemon juice, chopped cilantro, and a dollop of Greek-style yogurt.

How to serve Lentil Curry

Lentil curry is best served hot over a bed of fluffy basmati or brown rice. Garnish it with fresh cilantro or parsley and a squeeze of lemon juice to enhance the flavors. You can also add a dollop of yogurt on top for a creamy finish.

How to store Lentil Curry

To store lentil curry, let it cool down completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it in small portions. It will last in the freezer for about 3 months. When ready to eat, just reheat it on the stovetop or in the microwave.

Tips to make Lentil Curry

• For more heat, increase the amount of red pepper flakes.
• If you don’t have split red lentils, you can use other types of lentils, but cooking times may vary.
• Feel free to add vegetables like spinach, carrots, or bell peppers for extra nutrition.
• Adjust the consistency by adding more vegetable stock if needed.

Variation

You can make a comfort-loaded version of lentil curry with added vegetables like sweet potatoes or spinach. Just chop them up and add them during the simmering step to cook through.

FAQs

1. Can I make lentil curry ahead of time?
   Yes! Lentil curry tastes even better when made ahead of time, as the flavors have more time to develop. Just refrigerate or freeze as noted above.

2. Is this recipe gluten-free?
   Yes, all the ingredients in this lentil curry are gluten-free, making it suitable for those with gluten intolerance.

3. How can I make this dish spicier?
   To make your lentil curry spicier, add more red pepper flakes or include chopped fresh chili peppers when sautéing the onions.

Lentil Curry

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A flavorful and nutritious lentil curry packed with spices and coconut milk, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1½ tablespoons olive oil
• 1 medium onion (chopped)
• 2 cloves garlic (grated)
• 1 inch ginger (grated)
• ¼ teaspoon red pepper flakes (or more to taste)
• 2 teaspoons curry powder
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric powder (optional)
• 2 cups vegetable stock (or more if you prefer a soupier curry)
• 1 can (15 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk
• 1 cup split red lentils
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon garam masala (optional)
• 4 wedges lemon
• 1 handful cilantro (or flat-leaf parsley)
• 4 tablespoons Greek-style yogurt (non-dairy works too)
• 2 cups cooked basmati rice (or brown rice)

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Instructions

1. Heat 1½ tablespoons olive oil in a large pot. Add the chopped onion and sauté for 3 minutes.
2. Add the grated garlic and ginger, red pepper flakes, curry powder, cumin, coriander, and turmeric powder. Sauté for one more minute.
3. Pour in 2 cups of vegetable stock, the crushed tomatoes, coconut milk, and rinsed split red lentils. Season with salt and black pepper.
4. Bring the mixture to a boil. Then, lower the heat and let it simmer until the lentils are cooked, about 20 minutes. Stir occasionally.
5. Once cooked, stir in the garam masala. If you want a soupier curry, add more broth.
6. Serve hot with basmati or brown rice, a squeeze of lemon juice, chopped cilantro, and a dollop of Greek-style yogurt.

Notes

Lentil curry can be made ahead of time for better flavor. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 16g
• Protein: 18g
• Cholesterol: 0mg

Keywords: lentil, curry, vegan, healthy, quick meal, plant-based