Curried Lentils and Vegetables
Warm, comforting, and bursting with vibrant flavors, this Curried Lentils and Vegetables recipe is a wholesome, plant-based delight that's perfect for busy weeknights or cozy evenings at home. Packed with protein-rich lentils, nutrient-dense vegetables like carrots, zucchini, and spinach, and simmered in a creamy, spiced coconut curry sauce, this dish is a celebration of flavor and nutrition in every bite. Hearty and satisfying, the recipe is beautifully seasoned with aromatic spices like curry powder, cumin, and turmeric, creating a symphony of earthy and fragrant flavors. Ready in under an hour, this one-pot wonder is not only easy to prepare but also customizable, with optional garnishes like fresh cilantro to elevate its vibrant appeal. Serve it over fluffy rice or pair it with warm naan bread for a comforting meal that’s naturally vegan, gluten-free, and irresistibly delicious.
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Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric
- 2 medium Carrots, diced
- 1 large Red bell pepper, diced
- 1 medium Zucchini, diced
- 1 cup Coconut milk
- 1 cup Canned diced tomatoes
- 2 cups Spinach leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped (optional garnish)
- 4 servings Cooked rice or naan bread (for serving)
Instructions
Rinse the lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, and turmeric to the pot and stir well to coat the onions in the spices.
Add the diced carrots, red bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the vegetable broth and canned diced tomatoes. Add the lentils to the pot and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the lentils are tender.
Stir in the coconut milk and spinach leaves. Cook for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld together.
Season the dish with salt and black pepper to taste.
Serve the curried lentils and vegetables hot, garnished with fresh cilantro if desired. Pair with cooked rice or naan bread for a complete meal.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 9229 mg | 401% | |
| Total Carbohydrate | 363.7 g | 132% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 66.9 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 5600 mg | 119% | |
*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.
