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This easy lentil curry made with curry powder, garam masala, and other spices is ideal over white rice or cauliflower rice as a vegan or vegetarian principal or side dish.

Lentil Curry

This red lentil curry is more like a soup than a thick stew and will be made on the stove or within the Quick Pot. It’s perfect served over rice or cauliflower rice. Adding just a little lime and cilantro at the top improves and brightens the flavour. Better of all, the curry can stay in the fridge all week for leftovers, and it freezes well. I’m all the time attempting to eat more lentils throughout the week because they’re a straightforward approach to achieve my fiber goals (at the least 25 grams per day). More lentil recipes I like are this lentil soup and lentil salad.

This healthy lentil curry recipe is from the brand new cookbook Plantifully Lean by Kiki Nelson, which features “greater than 125 easy, plant-based, low-fat recipes.” She offers satisfying and delicious plant based dishes, including Shiitake Rice with Thai Peanut Sauce and French Onion Soup. I used to be fascinated to examine her weight reduction journey following a high-carbohydrate, low-fat, plant based weight-reduction plan. So lots of her recipes looked amazing, but I used to be most excited to do this vegan curry, and I’m completely happy I did.

Lentil Curry Ingredients

• Spices: Cumin seeds, garam masala, curry powder, coriander, salt
• Aromatics: Fresh minced garlic and ginger, diced onion
• Tomatoes: Dice two Roma tomatoes.
• Lentils: I used one cup of red lentils.
• Water for the lentils to cook in
• Garnish: Cilantro leaves and lime wedges

Ceaselessly Asked Questions on Lentils

Do it is advisable to soak red lentils?
The beauty of lentils is that they don’t require soaking like beans do. Plus, they cook much faster than dried beans. You might need to rinse the lentils in a effective mesh strainer to make sure there’s no debris.

Do you could have to cook lentils before adding them to curry?
No! The lentils cook within the curry, making this dish a one-pot meal.

How long do lentils take to cook in a curry?
Red lentils take about 20 to half-hour on the stove and 20 minutes within the Quick Pot.

Is lentil curry good for you?

This lentil curry without coconut milk is filled with fiber and protein and under 300 calories. Lentils are also filled with vitamins and minerals, like iron, B6, and potassium.

How you can Make Lentil Curry

1. Cumin Seeds: For the Quick Pot, push “Sauté,” and on the stove, heat a big pot over medium-high heat. Toast the cumin seeds for a minute until fragrant and browned.
2. Add the opposite ingredients: tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for five minutes.
3. Lentils: Stir within the lentils and 4 cups of water. Put the lid on the Quick Pot and pressure cook for 20 minutes. Allow the pressure to release naturally. On the stove, bring the water to a boil, cover, and cook on low for 20 to half-hour until the lentils are tender.

How you can Serve Lentil Curry

I like this lentil curry over white or brown rice or cauliflower rice for a low-carb option. You possibly can also serve it with a chunk of naan or roti to scoop up the lentils. If you happen to need a vegetable to go together with it, do that Warm Curry Roasted Vegetable Salad, Rainbow Carrots with Ginger, or Roasted Cauliflower.

How you can Store Lentil Curry

Store any leftovers in an airtight container within the refrigerator for as much as per week or freeze for as much as a month. The red lentil curry is much more delicious the following day, making it perfect for meal prep! Reheat it within the microwave until warm.

Variations

• Lentils: You may swap red lentils with green or brown ones.
• Vegetables: Add spinach or kale at the top.
• Cumin: If you happen to don’t have cumin seeds, add ground cumin with the opposite spices.

More Lentil Recipes You’ll Love

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Yield: 4 servings

Serving Size: 1 1/3 cups

Quick Pot Method:

• Select the Sauté setting in your Quick Pot or multicooker.

• Place the cumin seeds within the inner pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for five minutes.

• Stir within the lentils plus 4 cups water.

• Seal the pot and pressure-cook for 20 minutes, then allow the pressure to release naturally.

Stove Method:

• Heat a big pot over medium-high heat.

• Place the cumin seeds within the pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic,

• garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for five minutes.

• Stir within the lentils plus 4 cups water. Bring to a boil then cook covered on low, 20 to half-hour, until the lentils are tender and cooked.

Last Step:

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Store any left- overs in an airtight container within the refrigerator for as much as per week, or freeze for as much as a month.
The curry is much more delicious the following day!

Serving: 1 1/3 cups, Calories: 216 kcal, Carbohydrates: 41 g, Protein: 13 g, Fat: 1 g, Sodium: 294 mg, Fiber: 8 g, Sugar: 7 g