Heart-Healthy Red Lentil Curry
Savor the comforting warmth of our Heart-Healthy Red Lentil Curry, a flavorful and protein-packed dish that's perfect for busy weeknights or wholesome meal prep. Bursting with aromatic spices like turmeric, cumin, and coriander, this easy one-pot recipe comes together in just 45 minutes. Red lentils simmered in a savory blend of low-sodium vegetable broth, diced tomatoes, and fresh garlic create a creamy, nutrient-rich base, while a handful of fresh spinach adds a vibrant, nutritious touch. Finished with zesty lemon juice and a sprinkle of fresh cilantro, this vegan and gluten-free curry is as heart-healthy as it is satisfying. Pair it with fluffy brown rice or warm whole-grain naan for a well-rounded and delicious meal that you’ll cook again and again!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 3 minced garlic cloves
- 1 inch piece, grated fresh ginger
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 14 ounces canned diced tomatoes
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chopped fresh cilantro
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
Add the minced garlic and grated ginger to the pot and stir for another minute, until fragrant.
Stir in the turmeric, ground cumin, ground coriander, and cayenne pepper. Cook for 30 seconds, allowing the spices to become aromatic.
Add the canned diced tomatoes (including their juice) to the pot and stir well with the spices.
Pour in the vegetable broth and stir in the rinsed lentils. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the lentils are tender.
Add the fresh spinach and lemon juice to the pot, stirring until the spinach wilts. Season with salt and black pepper to taste.
Serve the lentil curry hot, garnished with fresh chopped cilantro. Enjoy with brown rice or whole-grain naan for a complete meal.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 26.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2782 mg | 59% | |
*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.
