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Lentil recipes you want to try.

30 Lentil Recipes: Lentil Curry

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 inch (2½ cm) ginger (optional)
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • ⅓ teaspoon chili flakes
  • ½ teaspoon coriander (optional)
  • 1 teaspoon turmeric powder (optional)
  • 1 teaspoon garam masala (optional)
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 cups (½ liter) vegetable stock
  • 1 cup (220 grams) split red lentils or de-hulled red lentils
  • 1 small can (15 ounce) (400 grams) crushed tomatoes
  • 1 small can (13.5 ounce) (400 grams) coconut milk full fat or reduced fat

Serving suggestions

  • 4 wedges lemon
  • 1 handful cilantro or flat leaf parsley
  • 4 tablespoons unsweetened dairy-free yogurt optional
  • 2 cups (400 grams) basmati rice

  • To a pot add the oil and chopped onion. Gently fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.
    adding ginger and garlic to the onion
  • Turn the heat to low, then add the spices: 2 teaspoons curry powder, 1 teaspoon cumin, ⅓ teaspoon chili flakes, ½ teaspoon coriander, 1 teaspoon turmeric powder, 1 teaspoon garam masala, ½ teaspoon pepper.
    Toast the spices while stirring on low heat for a short minute.
    toasting the spices
  • Add vegetable stock, rinsed red lentils, crushed tomatoes, salt, stir and cook for about 20 minutes, or till the lentils are almost cooked.
    adding red lentils
  • Add the coconut milk, stir well, and finish cooking for another 10 to 15 minutes, till the curry is thicker and creamier, and the red lentils are fully cooked.
    adding coconut milk
  • Serve the lentil curry on basmati rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a spoonful of unsweetened plant based yogurt.
    Lentil curry with make ahead tips
To reduce the calories in this meal you can make the curry without oil, with reduced-fat coconut milk, serve it with less rice, or just eat a smaller portion.
STORAGE
 
Make ahead: lentil curry is an excellent recipe for meal prep as it keeps well in the fridge and freezer, and its flavor improves on the second day.
 
Refrigerator: let the curry cool down, then store it in an airtight container in the fridge for up to 4 days.
 
Freezer: let it cool down completely, then transfer to a freezer-friendly container and freeze for up to 3 months.
 
Thaw: defrost lentil curry in the fridge over several hours or in the microwave following the thawing function instructions of your microwave manufacturer.
 
Reheat: microwave for a few minutes or in a saucepan with water.
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