Curried Lentils
Warm, aromatic, and brimming with bold flavors, this Curried Lentils recipe is a hearty and wholesome dish that’s perfect for cozy nights or meal prepping. Made with nutrient-rich brown lentils simmered in a fragrant blend of curry powder, cumin, coriander, and turmeric, this dish gets a zesty lift from fresh ginger, garlic, and a squeeze of lemon. A base of diced tomatoes and vegetable broth creates a luscious, savory sauce, while a finishing touch of chopped cilantro adds a pop of fresh flavor. Quick to prepare in just under an hour, this one-pot recipe is vegan, gluten-free, and irresistibly satisfying. Serve these spiced lentils over fluffy rice or with warm flatbread for an easy and comforting dinner that’s packed with protein and fiber. Perfect for anyone seeking a healthy twist on Indian-inspired classics!
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Recipe Information
Ingredients
- 1 cup brown lentils
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can canned diced tomatoes
- 3 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Rinse the brown lentils under cold water until the water runs clear. Set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot, and sauté for an additional 2 minutes until fragrant.
Stir in the curry powder, ground cumin, coriander powder, turmeric, and cayenne pepper, and cook for 1 minute to toast the spices.
Add the rinsed lentils, canned diced tomatoes, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, or until the lentils are tender and have absorbed most of the liquid.
Season with salt and black pepper to taste.
Stir in the fresh lemon juice and chopped cilantro. Adjust seasoning if necessary.
Remove from heat and let the curried lentils sit for a few minutes before serving to allow the flavors to meld.
Serve warm with rice or bread, and garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8667 mg | 377% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 34.0 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3286 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
