Savory Red Lentils
Looking for a hearty and nourishing dish that's perfectly spiced and easy to prepare? This recipe for Savory Red Lentils combines the rich, velvety texture of red lentils with a flavorful blend of cumin, turmeric, coriander, and paprika, all simmered in a spiced tomato base. Ready in just 40 minutes, this protein-packed vegan dish is ideal for busy weeknight dinners or as a meal prep option. The recipe features aromatic sautéed onions, garlic, and ginger, enhanced with a splash of lemon juice for a subtle tang, and is finished with optional fresh cilantro for a pop of color and freshness. Serve it as a main course paired with fluffy rice, quinoa, or warm naan bread, or enjoy it as a comforting side dish. Bursting with bold spices and wholesome ingredients, this one-pot meal is sure to become a staple in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoon paprika
- 1 cup diced tomatoes (canned or fresh)
- 1 cup vegetable broth (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside to drain.
In a medium pot, bring 3 cups of water to a boil over medium heat. Add the lentils and simmer gently for about 15-20 minutes, stirring occasionally, until they are tender and starting to break down. Remove any foam that rises to the surface. Set aside once cooked.
In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and grated ginger to the pan, stirring frequently for 1-2 minutes until aromatic.
Stir in the ground cumin, turmeric, coriander, and paprika, cooking for another minute to toast the spices.
Add the diced tomatoes to the pan and cook for 3-4 minutes, allowing them to soften and blend with the spices.
If the mixture appears too dry, add 1 cup of vegetable broth or water to create a desired consistency.
Gently mix in the cooked lentils, ensuring they are well incorporated with the spiced tomato mixture. Cook for an additional 5 minutes, stirring occasionally.
Season with salt and black pepper, adjusting to taste.
Remove from heat and stir in the lemon juice. Optional: garnish with fresh chopped cilantro before serving.
Serve warm as a side dish or main course alongside steamed rice, quinoa, or naan bread.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2958 mg | 129% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 17.4 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1618 mg | 34% | |
*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.
