High Protein Red Lentil Curry
Packed with bold spices and nourishing ingredients, this High Protein Red Lentil Curry is the ultimate one-pot meal for busy weeknights or lazy weekends. Featuring protein-rich red lentils simmered in a creamy coconut milk base and infused with aromatic notes of cumin, coriander, turmeric, and ginger, this vegetarian curry is as nutritious as it is flavorful. Fresh spinach adds a vibrant touch, while zesty lemon juice and a sprinkle of cilantro brighten every bite. Ready in just 40 minutes and perfect for meal prep, this curry pairs beautifully with fluffy rice or warm naan for a satisfying, wholesome dinner. Healthy, hearty, and naturally gluten-free, it’s an irresistible dish that proves plant-based meals can be both indulgent and nourishing!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons coconut oil
- 1 medium onion
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 14 ounces canned diced tomatoes
- 1 can light coconut milk
- 2 cups vegetable broth
- 3 cups spinach
- 1 tablespoon lemon juice
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Rinse the red lentils under cold running water until the water runs clear. Set aside and let them drain.
Finely chop the onion and mince the garlic cloves. Grate the fresh ginger.
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute, until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper, cooking for another minute.
Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir the mixture well to combine.
Add the rinsed red lentils to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let simmer for about 20 minutes, or until the lentils are tender.
Stir in the fresh spinach, cooking for an additional 2-3 minutes, until the spinach is wilted.
Add the lemon juice, salt, and black pepper, stirring to incorporate all flavors.
Before serving, garnish with freshly chopped cilantro.
Serve hot with rice or naan on the side for a complete meal.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5342 mg | 232% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 34.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3521 mg | 75% | |
*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.
