If you want to add bold flavor to your meals, look no further than curry lentils. This hearty dish is packed with protein and spices, making it a satisfying and nourishing option for vegetarians and meat-eaters.
Are you tired of the same old meals? Looking to add some excitement to your taste buds? Look no further than the flavorful and protein-packed curry lentils. Whether you’re a vegetarian or a meat-eater, this hearty dish is sure to satisfy you.
If you’re new to cooking with lentils, you may wonder what exactly lentils are. Lentils are members of the legume family, alongside beans and chickpeas. They are small, lens-shaped seeds that come in various colors, including brown, green, red, and black. Lentils have been a dietary staple in many cultures for thousands of years and are not only tasty but also incredibly nutritious.
Why make this curry lentils recipe
- Lentils are incredibly good for you. They’re packed with antioxidants and prebiotics, which can help improve digestion and reduce inflammation in the body.
- Plus, they’re a great source of protein and fiber, which can help keep you feeling full and satisfied.
- But beyond the health benefits, this curry lentils recipe is also incredibly versatile. You can adjust the spices and seasonings to suit your taste preferences. And you can easily swap out ingredients based on what you have on hand. Whether you’re a seasoned cook or a kitchen beginner, this recipe will surely become a favorite.
Ingredients and substitutes
- Lentils: You can use any variety of lentils for this recipe, including green, brown, or black lentils. Just remember that cooking times may vary depending on the type of lentils you use.
- Curry powder: If you have store-bought curry powder, you can make your own by combining ground turmeric, cumin, coriander, and cinnamon.
- Coconut milk: If you’re not a fan of coconut milk, you can use heavy cream or yogurt instead.
- Vegetables: Feel free to add some vegetables such as bell peppers, green beans, and spinach.
- Spices: Add more cayenne pepper or red pepper flakes if you like spicy food. If you prefer a milder flavor, omit these spices altogether.
Step-by-step: Easy recipe for curry lentils
- Prep – Rinse the lentils under cold water and remove any debris or stones. Soak for 30 minutes, then drain and set aside.
Pro tip – You can skip the soaking, but it does help cook the lentils evenly.
- Sauté – Heat the vegetable oil in a large pot or sauté pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3 minutes. Then, add the ginger and garlic and sauté for a minute more.
- Spices – Next, add the tomato paste and spices. Add 2 tbsp water and sauté until fragrant. Add the curry leaves and combine well.
- Lentils – Add the lentils to the pot and stir them into the spice mixture until well combined. Then, add the coconut milk, followed by the broth or water, and combine well. Season with salt and pepper and add the cilantro leaves.
- Simmer – Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender and cooked through, stirring occasionally.
Pro tip – If the mixture becomes too thick, add more water or broth to prevent it from sticking to the bottom as well as for consistency. - Finish – Once the lentils are cooked, add the lemon juice. Taste and adjust seasoning. Garnish with more fresh cilantro.
- Serve the curry lentils over cooked rice or with naan bread.
Frequently asked questions
While you can technically use any lentil, we recommend using yellow, green, or brown lentils for this dish. Red lentils break down too quickly and won’t hold up well in a curry, but it is a nice addition to make a creamier texture.
You can skip the soaking process for lentils as they cook relatively quickly without it. But soaking helps them cook evenly.
Yes, this dish tastes even better the next day after the flavors have had a chance to meld together. Store in an airtight container in the refrigerator and reheat when ready to serve.
Absolutely! Using vegetable broth adds an extra layer of depth to the dish and enhances the flavor of the spices. I’ve used a combination of both broth and water.
Adding lentils to your diet is a smart choice for your health. In fact, lentils are a great source of protein and fiber. Hence, making them a filling and satisfying food option. They also contain various essential vitamins and minerals, such as iron, potassium, and folate. Because they are low in fat and calories, lentils can also help with weight loss and weight management.
But the benefits of lentils don’t stop there. Lentils are packed with antioxidants, which can reduce inflammation in the body and protect against chronic diseases such as heart disease and diabetes. And they also contain prebiotics, which feed your gut probiotics and improve digestion.
There are many different ways to enjoy lentils, but this recipe for curry lentils is a delicious and easy way to incorporate this healthy food into your diet.
Curry Lentils Recipe
Curry lentils are a delicious and nutritious dish that combines lentils with aromatic spices and flavors typically found in Indian cuisine. This hearty dish is packed with protein and spices, making it a satisfying and nourishing option for vegetarians and meat-eaters.
Video
Ingredients
- 1 cup (200 g) Dried lentils any variety
- 2 tbsp Vegetable oil
- 1 med Onion finely chopped
- 2 cloves Fresh Garlic minced
- 3 inch Fresh Ginger grated
- 2 tbsp Curry powder
- ½ tsp Garam masala
- 4 – 5 Curry leaves (optional)
- ½ tsp Cayenne pepper (Optional for heat)
- 2 tbsp Tomato paste
- 1 cup (240 ml) Vegetable broth or water
- ½ cup (120 ml) Coconut milk
- ½ tsp Salt to taste
- 2 tbsp Fresh cilantro coriander leaves
- 4 cups Cooked rice or naan bread for serving
Method
- Prep – Rinse the lentils under cold water and remove any debris or stones. Soak for 30 minutes, then drain and set aside.1 cup Dried lentils
- Sauté – Heat the vegetable oil in a large pot or sauté pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3 minutes. Then, add the ginger and garlic and sauté for a minute more.2 tbsp Vegetable oil, 1 med Onion, 2 cloves Fresh Garlic, 3 inch Fresh Ginger
- Spices – Next, add the tomato paste and spices. Add 2 tbsp water and sauté until fragrant. Add the curry leaves and combine well.2 tbsp Curry powder, ½ tsp Garam masala , 4 – 5 Curry leaves, 2 tbsp Tomato paste, ½ tsp Cayenne pepper
- Lentils – Add the lentils to the pot and stir them into the spice mixture until well combined. Then, add the coconut milk, followed by the broth or water, and mix well. Season with salt and pepper and add the cilantro leaves.1 cup Vegetable broth, ½ tsp Salt to taste, 2 tbsp Fresh cilantro, ½ cup Coconut milk
- Simmer – Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the lentils are tender and cooked through, stirring occasionally.
- Finish – Once the lentils are cooked, add the lemon juice. Taste and adjust seasoning. Garnish with more fresh cilantro.
- Serve the curry lentils over cooked rice or with naan bread.4 cups Cooked rice or naan bread
Notes
- First, rinse and sort your lentils before cooking them to ensure there are no rocks or debris in the mix.
- Secondly, don’t be afraid to play with the amounts of different spices and herbs to find your perfect flavor combination. Some popular options include cumin, coriander, turmeric, and ginger.
- Another key to making delicious curry lentils is cooking them slowly. Letting the lentils simmer for longer allows the flavors to meld together, creating a creamier texture.
- And don’t forget to stir occasionally to prevent sticking and ensure all the lentils are evenly coated in the sauce.
- Lastly, if you want to add a little extra creaminess to your dish, try stirring in some coconut milk or yogurt towards the end of the cooking process. This adds a subtle sweetness and richness that pairs perfectly with the spices in the curry.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
i also added garbanzo beans to my dish
Sounds delicious!! Thanks Shawn
coconutmilk isn’t listed in ingredients ?
There is 1/2 cup coconut milk, Tracy. Thanks