Made with curry powder, garam masala and other spices, this easy lentil curry is perfect as a vegan or vegetarian main or side dish over white or cauliflower rice.
This red lentil curry is more like a soup than a thick stew and can be made on the stovetop or Instant Pot. It’s also delicious over rice or cauliflower rice. A dash of lime and cilantro at the end adds flavor and brightens the flavor. Best of all, the curry can be kept in the refrigerator for up to a week for leftovers and freezes well. I always try to eat more lentils throughout the week because it’s an easy way to reach my fiber goal (at least 25 grams per day). My favorite lentil recipes are this lentil soup and lentil salad.
this healthy lentil curry recipe from a new cookbook Plantily Lean by Kiki Nelsonhas “125+ Simple Plant-Based Low-Fat Recipes”. Serving satisfying and delicious plant-based dishes such as shiitake mushroom rice with Thai peanut sauce and French onion soup. I was intrigued to read about her subsequent weight loss journey. A high-carbohydrate, low-fat, plant-based diet. Many of her recipes looked great, but I was most excited to try this vegan her curry. And happy to do so.
Ingredients for lentil curry
- spices: cumin seeds, garam masala, curry powder, coriander, salt
- Aromatic: Chopped fresh garlic and ginger, chopped onion
- tomato: Dice 2 Roma tomatoes.
- lentil: I used 1 cup of red lentils.
- water to cook lentils
- Garnish: coriander leaves and lime wedges
Frequently asked questions about lentils
Should red lentils be soaked?
The great thing about lentils is that they don’t need to be soaked in water like beans. Plus, it cooks much faster than dried beans. Rinse the lentils in a fine-mesh colander to remove any debris.
Do I need to cook lentils before adding them to my curry?
no! Since lentils are put in curry and boiled, it is completed in one pot.
How long does it take to put lentils in curry?
Red lentils take about 20-30 minutes on the stovetop and about 20 minutes in the Instant Pot.
Is lentil curry good for you?
No coconut milk, this lentil curry is packed with fiber and protein and has less than 300 calories. Lentils are also rich in vitamins and minerals such as iron, B6 and potassium.
How to make lentil curry
- Cumin seeds: in order to instant potpress “Sauté”, stove, in a large saucepan over medium heat. Toast the cumin seeds until fragrant and brown, 1 minute.
- Add other ingredients. Tomatoes, onions, garlic, garam masala, curry powder, coriander, salt, ginger. Cook for 5 minutes, stirring occasionally.
- lentil: Add lentils and 4 cups water and stir.cover on top instant pot and pressure cook for 20 minutes. Wait until the pressure releases naturally.and stovebring the water to a boil, cover, and cook over low heat for 20-30 minutes until the lentils are tender.
How to serve lentil curry
I like to have this lentil curry over white, brown, or cauliflower rice as a low-carb option. You can also scoop lentils and eat them with naan or roti. If you want to eat with veggies, try this warm curried roasted vegetable salad, rainbow carrots with ginger, or roasted cauliflower.
How to store lentil curry
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 1 month. The red lentil curry tastes even better the next day and is perfect for meal prep. Reheat in the microwave until warm.
- lentil: You can replace red lentils with green or brown lentils.
- vegetable: Add the spinach and kale at the end.
- cumin: If you don’t have cumin seeds, grind and add cumin along with the other spices.
See more lentil recipes you’ll love
yield: Four one person
Serving size: 1 1/3 cup
Instant Pot method:
Choose the instant pot or multicooker sauté setting.
Add the cumin seeds to the inner pot and toast until fragrant and brown, about 1 minute. Add tomatoes, onions, garlic, garam masala, curry powder, coriander, salt and ginger. Cook for 5 minutes, stirring occasionally.
Add lentils and 4 cups water and stir.
Close the lid of the pot and pressurize for about 20 minutes, then let the pressure release naturally.
Heat a large saucepan over medium heat.
Add the cumin seeds to the pan and toast until fragrant and brown, about 1 minute. Add tomatoes, onions and garlic
Garam masala, curry powder, coriander, salt, ginger. Cook for 5 minutes, stirring occasionally.
Add lentils and 4 cups water and stir. Bring to a boil, then cover and simmer over low heat for 20-30 minutes, until lentils are tender and cooked through.
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Leftovers can be stored in an airtight container in the refrigerator for 1 week or frozen for 1 month.
The next day’s curry is even more delicious!
Provided by: 1 1/3 cup, calorie: 216 kcal, carbohydrates: 41 g, protein: 13 g, obesity: 1 g, sodium: 294 mg, fiber: 8 g, sugar: 7 g