Red Lentil Curry
Dive into the comforting flavors of this vibrant Red Lentil Curry, a hearty vegan dish packed with wholesome ingredients and fragrant spices. Perfectly tender red lentils are simmered in a creamy coconut milk base infused with aromatic garlic, ginger, and a blend of curry powder, cumin, and turmeric. Canned tomatoes add a touch of tangy sweetness, while fresh cilantro provides a bright, herbaceous finish. Quick and easy to prepare in just 45 minutes, this gluten-free curry is ideal for cozy weeknight dinners or meal prep, serving beautifully over fluffy rice or alongside warm naan bread. Whether you're seeking a flavorful plant-based meal or simply love the rich taste of Indian-inspired cuisine, this red lentil recipe is sure to become a beloved staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons coconut oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can canned coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable broth
- 0.25 cup, chopped fresh cilantro
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear, then set them aside.
In a large pot, heat the coconut oil over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
Add the diced tomatoes, along with their juice, and cook for another 2 minutes, stirring occasionally.
Stir in the curry powder, ground cumin, and ground turmeric, and cook for 1 minute to allow the spices to release their aroma.
Add the rinsed lentils, coconut milk, vegetable broth, salt, and black pepper to the pot, stirring well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for 20-25 minutes, or until the lentils are tender and the curry starts to thicken slightly.
Remove from heat and let it sit for a few minutes to thicken further if desired.
Garnish with fresh cilantro before serving. Serve hot over rice or with naan bread.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8150 mg | 354% | |
| Total Carbohydrate | 125.9 g | 46% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 40.8 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 3758 mg | 80% | |
*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.
