Red Lentil Curry
Creamy and fragrant red lentil curry is a one-pan vegetarian dinner that’s satisfying and comforting, so it’s perfect for a chilly winter day! It’s also fantastic for meal prep and freezing.
Servings: 4
Ingredients
- 1 tablespoon coconut oil (or any mild-tasting oil)
- 1 medium yellow onion, diced (about 1 cup)
- ¾ teaspoon kosher salt
- 1 tablespoon grated fresh ginger root
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon coarse ground black pepper
- 1½ cups low‑sodium vegetable broth
- 1 cup dried red lentils, rinsed and sorted (see note)
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) coconut milk (shake well)
- 2 cups lightly packed chopped baby spinach
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
For serving:
- cooked rice or naan for serving (optional)
- chopped fresh cilantro
- lime wedges
Instructions
- Melt the coconut oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add the onion and salt and cook 4 minutes, stirring, until onion begins to soften.1 tablespoon coconut oil, 1 medium yellow onion, diced, ¾ teaspoon kosher salt
- Stir in the ginger and garlic; cook 1 minute. Add the curry powder, cumin, turmeric, and pepper; stir and cook for 30 seconds to toast the spices.1 tablespoon grated fresh ginger root, 4 cloves garlic, minced, 1 tablespoon curry powder, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ¼ teaspoon coarse ground black pepper
- Add the broth, scrape any brown bits and spices off the bottom of the pan.1½ cups low‑sodium vegetable broth
- Pour in the red lentils, diced tomatoes, and coconut milk. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low to maintain a steady simmer.1 cup dried red lentils, rinsed and sorted, 1 can (15 ounces) diced tomatoes, undrained, 1 can (13.5 ounces) coconut milk
- Cook uncovered, stirring occasionally, until the lentils are tender and the curry is slightly thickened, 18 to 20 minutes. The longer you cook it, the thicker the curry will be.
- Stir in the spinach until wilted, then add the lime juice. Taste and add more salt if needed.2 cups lightly packed chopped baby spinach, 1 tablespoon freshly squeezed lime juice
- Ladle into bowls, with rice if desired, and garnish with cilantro. Serve with lime wedges and warm naan.
Video
Notes
- Red lentils: Look for red lentils in the international aisle of your market. They are often used in Middle East cooking. Red lentils are split hulled lentils that break down quickly when cooked, and have a creamy texture. Yellow or golden lentils could be used instead but brown or green lentils won't work well in this recipe.
- Reduced sodium: Use no-salt-added canned tomatoes and unsalted broth to reduce the sodium. Be sure to check the flavor before you serve the soup if you use unsalted broth; you may need to add a bit of salt, to taste.
- Storage: Refrigerate curry in a covered container for up to 4 days. To freeze, store the curry in a freezer bag or freezer container for up to 3 months. Thaw before reheating. Curry can be reheated in a saucepan on the stove or in the microwave. Add more water or broth to thin the curry if necessary (it tends to thicken when stored).
Nutrition
Serving: 1.25cups curry | Calories: 427kcal | Carbohydrates: 41g | Protein: 16g | Fat: 25g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 619mg | Potassium: 1025mg | Fiber: 17g | Sugar: 5g | Vitamin A: 1573IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 9mg
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