Spicy Lentil and Vegetable Dish
Warm, vibrant, and packed with bold flavors, this Spicy Lentil and Vegetable Dish offers a hearty, nourishing meal that’s perfect for busy weeknights or a cozy weekend dinner. Featuring protein-packed red lentils simmered to perfection with wholesome vegetables like carrots, zucchini, and red bell pepper, this one-pot wonder is elevated by a tantalizing blend of spices, including cumin, coriander, paprika, and a touch of cayenne pepper for a flavorful kick. Finished with creamy coconut milk, this dish boasts a luscious texture and is naturally gluten-free and vegan. Perfect served over rice, with warm naan, or enjoyed solo, this recipe is your ultimate go-to for comfort food with a healthy twist.
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Recipe Information
Ingredients
- 1 cup red lentils
- 3 cups vegetable broth
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 1 diced red bell pepper
- 1 medium, diced zucchini
- 1 14-ounce can crushed tomatoes
- 1 1/2 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon turmeric powder
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons, chopped (optional) fresh cilantro
Instructions
Rinse and drain the red lentils in cold water until the water runs clear. Set aside.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, turmeric, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the diced carrots, red bell pepper, and zucchini. Sauté for 5 minutes until the vegetables start to soften.
Pour in the vegetable broth, crushed tomatoes, and rinsed lentils. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
When the lentils are tender and the mixture has thickened slightly, stir in the coconut milk. Allow it to simmer for an additional 5 minutes.
Taste and adjust seasoning if necessary.
Remove from heat and garnish with chopped fresh cilantro if desired.
Serve hot with rice, naan, or on its own.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6071 mg | 264% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 65.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4512 mg | 96% | |
*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.
