Description
A hearty, creamy curry made with red lentils, aromatic spices, and coconut milk. Ready in 30 minutes and packed with plant-based protein and fiber.
Ingredients
Scale
- 1 cup red lentils, rinsed and drained
- 2 tablespoons coconut oil or vegetable oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 jalapeño pepper, seeded and minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 bay leaf
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- 1. Heat coconut oil in a large pot over medium heat. Add onion and cook 5-6 minutes until softened.
- 2. Add garlic, ginger, and jalapeño. Cook 1-2 minutes until fragrant.
- 3. Add cumin, coriander, turmeric, paprika, cayenne, and cinnamon. Stir for 30-60 seconds.
- 4. Stir in tomato paste and cook 1 minute until darkened.
- 5. Add diced tomatoes, scraping up any browned bits.
- 6. Add lentils, coconut milk, broth, salt, pepper, and bay leaf. Stir to combine.
- 7. Bring to a boil, then reduce heat and simmer covered 15-20 minutes until lentils are tender.
- 8. Remove bay leaf and adjust seasonings to taste.
- 9. Let stand 5 minutes to thicken.
- 10. Serve hot with cilantro and lime wedges.
Notes
Store refrigerated up to 5 days or freeze up to 3 months. Adjust spice level by reducing cayenne pepper. Thin with broth if too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g