Spicy Lentils
Dive into the bold and comforting flavors of Spicy Lentils, a hearty and versatile dish that’s perfect for any occasion. This one-pot wonder combines tender red lentils with an aromatic blend of warming spices like cumin, turmeric, and cayenne pepper, all simmered in a rich tomato broth with a creamy coconut milk finish. Made with wholesome, pantry-friendly ingredients, this vegan and gluten-free recipe is ready in just 45 minutes, making it an ideal choice for weeknight dinners or meal prep. Serve it on its own or pair it with fluffy basmati rice and warm naan for a complete and satisfying meal. Garnish with fresh cilantro and a splash of lemon juice for an added burst of brightness! Whether you're looking for a plant-based protein-packed main course or a flavorful side dish, Spicy Lentils is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 14-ounce can diced tomatoes
- 3 cups vegetable broth
- 0.5 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional) fresh cilantro
- 1 tablespoon (optional) lemon juice
Instructions
Rinse the lentils under cold water until the water runs clear. Set aside.
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion to the pan and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute, until fragrant.
Add the cumin, turmeric, coriander, paprika, and cayenne pepper to the pan. Stir the spices into the onion mixture and cook for another 1-2 minutes to toast the spices.
Pour in the diced tomatoes along with their juices, and stir to combine.
Add the rinsed lentils and vegetable broth to the pan. Bring the mixture to a boil, then reduce the heat to low and cover the pan.
Simmer for 25-30 minutes, stirring occasionally, until the lentils are tender and have absorbed most of the liquid.
Stir in the coconut milk, salt, and black pepper. Cook for another 5 minutes to meld the flavors.
Taste and adjust the seasonings as needed. If desired, stir in fresh cilantro and lemon juice for a bright finish.
Serve hot as a main dish or a side, paired with rice, naan, or your favorite bread.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4536 mg | 197% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 38.2 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3318 mg | 71% | |
*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.
