Lentil and Vegetable Curry
A quick and hearty lentil and vegetable curry that's perfect for a filling lunch or dinner on a budget.
5 min
Prep
15 min
Cook
4
Serves
280
Calories
Macros · per serving
12g protein
48g carbs
5g fat
Ingredients
For 4 servings
- 1 cup green lentils
- 1 onion
- 2 carrot
- 1 14 oz can canned diced tomatoes
- 1 cup frozen peas
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 2 cloves garlic
- 2 cups water
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the green lentils under cold water.
- 2
Chop the onion and carrots into small pieces.
- 3
Mince the garlic cloves.
- 4
Heat vegetable oil in a large pot over medium heat.
- 5
Add the onion and garlic to the pot and sauté until the onion is translucent, about 3 minutes.
- 6
Stir in the chopped carrots and curry powder, cooking for another 2 minutes.
- 7
Add the rinsed lentils, canned tomatoes with their juice, and water to the pot.
- 8
Bring to a boil, then reduce the heat and let simmer for 10-15 minutes, or until the lentils are tender.
- 9
Stir in the frozen peas and cook for an additional 3 minutes.
- 10
Season with salt and black pepper to taste before serving.
Cook it this week.
NeatEat plans Lentil and Vegetable Curry — and the rest of your week — around your budget, groceries included.