Whole30 Curried Lentils
Dive into a hearty and flavorful bowl of *Whole30 Curried Lentils*, a plant-based dish that's perfect for clean eating and packed with nutrients. This satisfying recipe combines tender green lentils simmered in creamy, unsweetened coconut milk and fragrant curry-infused spices like fresh ginger and garlic. Enhanced with vibrant spinach, a splash of coconut aminos for depth, and the brightness of lime, this dish strikes the perfect balance between comfort food and health-conscious cuisine. Ready in just an hour and brimming with protein and fiber, it’s an excellent option for meal prep or a wholesome weeknight dinner. Garnished with fresh cilantro and served with lime wedges, these curried lentils are as delicious as they are nourishing. Suitable for Whole30, dairy-free, and gluten-free diets, this recipe delivers bold flavor without compromise.
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Recipe Information
Ingredients
- 1 cup Green lentils
- 1 can (13.5 oz) Coconut milk, unsweetened
- 2 cups Water
- 1.5 tablespoons Curry powder
- 1 tablespoon Fresh ginger, grated
- 3 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Tomato paste
- 2 cups Spinach, fresh or frozen
- 2 tablespoons Olive oil
- 1 tablespoon Coconut aminos
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 1 Lime, cut into wedges
Instructions
Rinse the green lentils thoroughly under running water and set them aside to drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add curry powder and tomato paste, stirring well to coat the onion mixture. Cook for another 2 minutes to toast the spices slightly.
Pour in the coconut milk and water, then add the rinsed lentils, stirring to combine.
Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 30-35 minutes, stirring occasionally, until the lentils are tender.
Add the spinach and coconut aminos to the pot, stirring until the spinach has wilted completely. Simmer uncovered for an additional 5 minutes to let the flavors meld.
Season with salt and black pepper to taste.
Serve the curried lentils hot, garnished with fresh cilantro. Accompany with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6010 mg | 261% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 18.7 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3227 mg | 69% | |
*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.
