Low Sodium Curried Lentils
Elevate your comfort food game with these flavorful Low Sodium Curried Lentils, a heart-healthy twist on a classic dish. Brimming with bold spices like curry powder, cumin, turmeric, and cinnamon, these lentils deliver an aromatic punch without relying on excess salt, making them perfect for those watching their sodium intake. Tender lentils simmered in low-sodium vegetable broth absorb the rich flavors of sautéed onions, garlic, and ginger, while a touch of lemon juice brightens every bite. Vegan-friendly and effortlessly adaptable, this dish pairs beautifully with steamed rice or naan, making it a wholesome meal or side. Garnished with fresh cilantro for a pop of freshness, these curried lentils are as nourishing as they are satisfying—a must-try for lovers of healthy comfort food.
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Recipe Information
Ingredients
- 1 cup Green or Brown Lentils
- 1 tablespoon Olive Oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic Cloves, minced
- 1 tablespoon Ginger, minced
- 2 medium Tomato, diced
- 2 teaspoons Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Turmeric
- 0.25 teaspoon Cinnamon
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Salt Substitute (optional)
- 3.5 cups Low Sodium Vegetable Broth
- 1 tablespoon Lemon Juice
- 2 tablespoons Cilantro, chopped for garnish
Instructions
Rinse the lentils under cold water, draining well to remove any surface dust or debris.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until the onion becomes translucent, about 5 minutes.
Add minced garlic and ginger to the pan and sauté for another minute until they become fragrant.
Stir in the diced tomatoes, curry powder, ground cumin, ground coriander, turmeric, cinnamon, and black pepper. Cook for another 3 minutes, allowing the spices to toast and the tomatoes to soften.
Pour in the lentils and the low sodium vegetable broth. Stir well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the saucepan and let it simmer for 30-35 minutes, or until the lentils are tender.
If using, add the salt substitute and lemon juice to the lentils. Adjust the seasoning with more lemon juice or pepper to taste, if desired.
Once cooked, remove the saucepan from the heat and let it sit covered for a few minutes to allow flavors to meld.
Garnish the curried lentils with chopped cilantro before serving.
Serve the curry warm as a main dish with rice or as a side dish alongside your favorite meal.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 18.9 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4222 mg | 90% | |
*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.
