Curried Red Lentils
Savor the comforting and wholesome flavors of Curried Red Lentils, a hearty dish that’s as nutritious as it is delicious. Packed with protein-rich red lentils, creamy coconut milk, and a fragrant blend of warming spices like cumin, turmeric, and curry powder, this recipe brings a burst of flavor to your table. Fresh ginger and garlic add depth to the dish, while tender greens like spinach or kale provide a vibrant touch of color and nutrition. Simmered to perfection in a rich tomato and vegetable broth base, this vegan and gluten-free curry is easy to prepare in just 45 minutes, making it an ideal weeknight dinner or meal prep favorite. Serve it with steamed rice, naan, or enjoy it solo, garnished with fresh cilantro and a squeeze of zesty lime for a refreshing finish. Your next go-to comfort dish is here!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons coconut oil or olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 tablespoon curry powder
- 1 14-ounce can crushed tomatoes
- 1 14-ounce can coconut milk
- 2 cups vegetable broth
- 2 cups, chopped spinach or kale
- 0.25 cup, chopped (optional for garnish) fresh cilantro
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 1 cut into wedges, for serving lime
Instructions
Rinse the red lentils under cold water until the water runs clear. Drain and set aside.
Heat the coconut oil or olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, turmeric, coriander, paprika, and curry powder. Stir well to coat the onions and release the spices' aroma, about 1 minute.
Pour in the crushed tomatoes and stir to combine with the spices. Let the mixture simmer for 2-3 minutes.
Add the coconut milk, vegetable broth, and rinsed red lentils to the pot. Stir everything together.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils are soft and tender, stirring occasionally.
Once the lentils are cooked, stir in the chopped spinach or kale until wilted. Season with salt and black pepper to taste.
Remove the pot from heat and garnish with fresh cilantro, if desired.
Serve hot with lime wedges on the side. Pair with steamed rice, naan, or enjoy on its own.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5732 mg | 249% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 56.5 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3896 mg | 83% | |
*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.
