Description
A hearty and flavorful tomato lentil curry made with simple pantry ingredients, perfect for a comforting vegan meal served with rice or naan.
Ingredients
Units
Scale
- 1 cup dried red lentils, rinsed
- 1 tbsp coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger; cook for another minute until fragrant.
- Stir in cumin, coriander, turmeric, paprika, and cayenne (if using). Cook for 1 minute to toast the spices.
- Add rinsed lentils, diced tomatoes, and vegetable broth. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes or until lentils are tender and curry is thickened.
- Season with salt and pepper to taste. If needed, add a splash of water for a thinner consistency.
- Garnish with fresh cilantro and serve hot with rice or naan.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Use green or brown lentils if you prefer, but adjust cooking time accordingly.
- Add spinach or kale for extra greens.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg