Description

This Lentil Curry is a comforting, rich, and spiced dish made with tender lentils simmered in a flavorful tomato-based sauce. Packed with protein and fiber, it’s a satisfying meal that’s vegan, gluten-free, and easy to make. Serve it with rice or naan for a complete meal.

Ingredients

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1 cup dried lentils (red, green, or brown)

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1 (14 oz) can diced tomatoes

1 (14 oz) can coconut milk

2 cups vegetable broth (or water)

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

1 tablespoon lemon juice (optional)

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Instructions

Rinse the lentils under cold water and set them aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the curry powder, cumin, turmeric, coriander, and cinnamon. Cook for 1 minute, allowing the spices to bloom.
Add the diced tomatoes, coconut milk, vegetable broth, and lentils. Stir to combine, then bring to a simmer.
Cover the pot and cook for 25-30 minutes, or until the lentils are tender. Stir occasionally, and add more broth or water if needed.
Season with salt and pepper to taste. If you prefer a more tangy flavor, add lemon juice.
Garnish with fresh cilantro before serving.
Serve over rice or with naan bread.

Notes

This curry can be made ahead and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
You can adjust the spice level by adding more or less curry powder or chili flakes.
For a richer flavor, sauté the onions and garlic in ghee instead of olive oil.