Red Lentil and Vegetable Curry
A warm and hearty red lentil curry bursting with comforting spices, perfect for a filling vegetarian meal.
5 min
Prep
15 min
Cook
4
Serves
250
Calories
Macros · per serving
14g protein
42g carbs
6g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 3 cups water
- 2 tablespoons vegetable oil
- 1 onion
- 2 carrot
- 1 cup frozen peas
- 1 can canned diced tomatoes
- 2 cloves garlic
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- black pepper — to taste
Instructions
- 1
Rinse the red lentils under cool water.
- 2
In a large pot, combine the red lentils and water. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until the lentils are tender.
- 3
Meanwhile, peel and dice the onion and carrots. Mince the garlic cloves.
- 4
In a frying pan over medium heat, heat vegetable oil and sauté the onion, carrots, and garlic for 5 minutes until softened.
- 5
Add curry powder, ground cumin, and ground coriander to the vegetables, and cook for 2 more minutes until spices are fragrant.
- 6
Stir in the canned diced tomatoes and frozen peas. Cook for an additional 5 minutes.
- 7
Once the lentils are cooked, combine them with the vegetable mixture and stir well. Season with salt and black pepper to taste.
- 8
Simmer the curry for another 2 minutes to combine flavors. Serve hot.
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