Description
A hearty and flavorful vegetarian lentil curry, perfect for a comforting and easy meal. This dish is packed with plant-based protein and warming spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and grated ginger, and cook for 1 minute more until fragrant.
- Add cumin, coriander, turmeric, and cayenne pepper (if using). Stir well and cook for another minute.
- Pour in the rinsed red lentils, vegetable broth, and diced tomatoes.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender. Stir occasionally.
- Stir in the coconut milk and heat through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker curry, use less vegetable broth.
- Feel free to add other vegetables like spinach, peas, or chopped carrots.
- Adjust the cayenne pepper for your desired level of spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: Approximately 350-400
- Sugar: Approximately 8-10g
- Sodium: Approximately 400-600mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 15-18g
- Protein: Approximately 15-18g
- Cholesterol: 0mg