High Protein Curried Lentils
Elevate your weeknight meals with this hearty and satisfying **High Protein Curried Lentils** recipe! Packed with red lentils and enhanced by a symphony of aromatic spices like curry powder, cumin, and turmeric, this dish marries rich flavors with wholesome nutrition. Coconut milk and crushed tomatoes create a creamy, flavorful base, while fresh spinach adds a vibrant touch of greenery. Ready in under an hour, this protein-rich vegan recipe is perfect for meal prep, yielding a comforting, fiber-filled stew to serve over rice or with warm flatbread. Garnished with fresh cilantro and brightened with a hint of lemon juice, it’s a flavorful and nourishing option for anyone seeking a quick, plant-based dinner. Keywords: vegan lentil curry, high-protein meal, curried red lentils, healthy weeknight dinner.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 14-ounce can crushed tomatoes
- 1 14-ounce can coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups fresh spinach
- 1 tablespoon lemon juice
- 0.5 cup fresh cilantro
Instructions
Rinse the lentils thoroughly under cold water until the water runs clear to remove any impurities. Set aside.
Finely chop the onion, mince the garlic cloves, and grate the fresh ginger.
In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.
Add the curry powder, cumin, coriander, and turmeric to the pot. Stir well and cook for 1 minute, allowing the spices to toast and release their aroma.
Pour in the crushed tomatoes and coconut milk. Stir to combine with the spices and bring to a simmer.
Add the rinsed lentils and vegetable broth to the pot. Season with salt and black pepper. Stir well, then bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
Add the fresh spinach to the pot, stirring until it wilts into the lentils.
Stir in the lemon juice and adjust the seasoning with more salt and pepper to taste, if necessary.
Garnish the curried lentils with chopped fresh cilantro and serve hot over rice or with your favorite flatbread.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7724 mg | 336% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 55.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 3188 mg | 68% | |
*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.
