Low Sodium Red Lentil Curry
Discover the comforting flavors of this Low Sodium Red Lentil Curry—a vibrant and heart-healthy dish perfect for weeknight dinners or meal prepping. Packed with protein-rich red lentils, aromatic spices like cumin, coriander, and turmeric, and the creamy richness of light coconut milk, this curry offers bold taste without the extra salt. Fresh garlic, ginger, and a splash of lime juice bring brightness to every bite, while diced carrots and tomatoes provide texture and natural sweetness. Simmered to perfection in low sodium vegetable broth, this easy recipe is ready in under an hour and is sure to become a wholesome family favorite. Garnish with cilantro for a fresh finish, and savor this deliciously nourishing bowl guilt-free.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 1 can (14 oz) Diced tomatoes, no salt added
- 1 can (14 oz) Coconut milk, light
- 2 cups Low sodium vegetable broth
- 1 large Carrot, diced
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 1 whole Lime, cut into wedges (for serving)
Instructions
Rinse the red lentils under cold running water until the water runs clear. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and grated ginger to the pot, stirring frequently for about 1 minute until fragrant.
Stir in ground cumin, ground coriander, turmeric powder, ground black pepper, and cayenne pepper. Cook, stirring constantly, for about 30 seconds to toast the spices.
Add tomato paste and mix well with the spices, cooking for another minute.
Pour in the can of diced tomatoes, along with the coconut milk and vegetable broth. Stir to combine all the ingredients.
Add the diced carrot and rinsed red lentils to the pot. Bring to a gentle boil, then reduce heat to a simmer.
Cover and cook for 25-30 minutes, stirring occasionally, until the lentils and carrots are tender.
Taste and adjust seasoning if necessary, but avoid adding salt to maintain low sodium levels.
Serve the curry in bowls, garnished with fresh cilantro and a squeeze of lime juice for added zest.
Nutrition Facts
Calories |
939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 34.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3284 mg | 70% | |
*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.
