Spicy Red Lentil Curry
A hearty and flavorful red lentil curry with a kick of spice, perfect for a quick high-protein, low-calorie vegan meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
50g carbs
8g fat
Ingredients
For 4 servings
- 2 cups red lentils
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 1 can canned diced tomatoes
- 1 cup coconut milk
- 2 cups vegetable broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 4 cups spinach
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- cilantro — to taste
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear and set aside.
- 2
Finely chop the onion, mince the garlic and ginger.
- 3
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until the onion becomes translucent.
- 4
Stir in the curry powder, ground cumin, and cayenne pepper, and cook for another minute until the spices are fragrant.
- 5
Add the rinsed lentils, canned diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well and bring to a boil.
- 6
Reduce the heat to low, cover, and let the curry simmer for 10 minutes or until the lentils are tender and cooked through.
- 7
Stir in the spinach and let it wilt for about 2 minutes. Season with salt and black pepper to taste.
- 8
Garnish with fresh cilantro before serving.
Cook it this week.
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