Curried Lentils Veggies

Nutriscore Rating: 68/100

Dive into a bowl of soul-warming comfort with this Curried Lentils Veggies recipe, a vibrant and nutritious dish that effortlessly blends earthy lentils, creamy coconut milk, and a medley of colorful vegetables like carrots, red bell peppers, and spinach. Infused with aromatic spices like cumin, coriander, turmeric, and curry powder, this one-pot meal is a celebration of hearty flavors and wholesome ingredients. Ready in under an hour, this gluten-free, vegan-friendly recipe is perfect for weeknight dinners or meal prep, served over fluffy rice or paired with soft naan for soaking up the luscious sauce. Topped with fresh cilantro and a squeeze of lime, this dish is a delicious, nutrient-packed delight for anyone seeking a plant-based curry that’s as comforting as it is flavorful.

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 1 cup green or brown lentils
• 3 cups water
• 2 tablespoons coconut oil (or olive oil)
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 2 teaspoons curry powder
• 1 cup crushed tomatoes (canned)
• 1 cup coconut milk (full-fat or light)
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 2 cups spinach leaves (fresh or frozen)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 4 wedges lime wedges (for serving)
• 4 servings cooked rice or naan (optional, for serving)

📝 Instructions

11 steps

1. Rinse the lentils thoroughly under cold water and set aside.

2. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until tender. Drain any excess water and set aside.

3. In a large skillet or pot, heat the coconut oil over medium heat.

4. Add the diced onion and sauté for 3–4 minutes until softened and translucent.

5. Stir in the minced garlic and ginger, and cook for another 1–2 minutes until fragrant.

6. Add the ground cumin, ground coriander, turmeric powder, and curry powder. Stir and toast the spices in the oil for about 1 minute.

7. Pour in the crushed tomatoes and coconut milk, and stir to combine. Let the mixture simmer for 5 minutes.

8. Add the diced carrots and red bell pepper to the skillet, stirring to coat the vegetables in the sauce. Cover and cook for 10–12 minutes until the vegetables are tender.

9. Stir in the cooked lentils, spinach leaves, salt, and black pepper. Allow the mixture to simmer for another 3–5 minutes, stirring periodically, until the spinach is wilted and everything is heated through.

10. Adjust seasoning to taste, adding more salt or spice if desired.

11. Serve warm, garnished with fresh cilantro (if using) and a squeeze of lime. Pair with cooked rice or naan for a complete meal.

Nutrition Facts

1 serving (2384.3g)

Calories		1820
% Daily Value*
Total Fat		89.8 g	115%
	Saturated Fat	74.7 g	374%
	Polyunsaturated Fat	0.0 g
Cholesterol		0 mg	0%
Sodium		4302 mg	187%
Total Carbohydrate		227.7 g	83%
	Dietary Fiber	40.3 g	144%
	Total Sugars	37.7 g
Protein		45.8 g	92%
Vitamin D		0.0 mcg	0%
Calcium		472 mg	36%
Iron		28.0 mg	156%
Potassium		3799 mg	81%

*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.

Source of Calories

Fat: 808 cal (42.5%%)

Protein: 183 cal (9.6%%)

Carbs: 910 cal (47.9%%)