Description
A comforting and flavorful Tomato Lentil Curry that is easy to make and perfect for a satisfying meal. This vegan and gluten-free dish is packed with protein and exotic spices, making it a favorite for weeknight dinners.
Ingredients
Scale
Ingredients:
- 1 cup dried red lentils, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- Juice of 1/2 lemon
- Fresh cilantro, chopped for garnish
- Cooked rice or naan, for serving
Instructions
- Heat the coconut oil: In a large pot over medium heat.
- Sauté onion: Cook for 5-6 minutes until softened.
- Add garlic and ginger: Cook for another 1-2 minutes.
- Stir in spices: Curry powder, cumin, turmeric, smoked paprika, and cayenne pepper.
- Add tomatoes, broth, coconut milk, and lentils: Stir to combine and bring to a boil.
- Simmer: Cover and simmer for 20-25 minutes until lentils are tender.
- Season and garnish: Add salt, pepper, lemon juice, and cilantro. Serve warm with rice or naan.
Notes
- Leftovers taste even better the next day!
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 0mg
