Red Lentil Curry 

(A Hearty and Flavorful Vegan Dish)


This Red Lentil Curry is a quick and easy recipe packed with protein, fiber, and warm spices. It's a comforting and flavorful vegan meal that's perfect for a cozy night in.


Ingredients:

  • 1 cup dry red lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon chili powder (optional, for a bit of heat)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 cup coconut milk (full-fat for creamier texture)
  • 1 tablespoon chopped fresh cilantro (optional)
  • Salt and freshly ground black pepper to taste
  • Cooked rice or quinoa, for serving

Instructions:

  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cook for an additional minute until fragrant.
  • Add the ground cumin, coriander, turmeric, and chili powder (if using). Cook for another minute, stirring constantly, to release the aromas of the spices.
  • Pour in the diced tomatoes with their juices. Use a spoon to scrape up any browned bits from the bottom of the pot.
  • Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender.
  • Stir in the coconut milk and bring to a simmer. Season with salt and freshly ground black pepper to taste.
  • Simmer for an additional 5 minutes, allowing the flavors to meld.
  • Taste and adjust seasonings as needed. Garnish with chopped fresh cilantro (optional) and serve hot over cooked rice or quinoa.

Tips:

  • For a richer flavor, you can toast the dry red lentils in the olive oil before adding the onion. Heat the oil, then add the lentils and cook for a few minutes, stirring frequently, until fragrant.
  • If you prefer a smoother texture, use an immersion blender to partially puree the curry after the lentils have cooked.
  • This curry is easily customizable. You can add other vegetables like chopped carrots, bell peppers, or spinach.
  • You can adjust the spice level to your preference by adding more or less chili powder.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Enjoy this delicious and nutritious Red Lentil Curry!