Vegan Lentil and Vegetable Curry
A hearty and comforting green lentil curry with a mix of vegetables, perfect for a budget-friendly and filling vegan meal.
5 min
Prep
15 min
Cook
4
Serves
285
Calories
Macros · per serving
15g protein
50g carbs
4g fat
Ingredients
For 4 servings
- 1 cup green lentils
- 3 cups water
- 1 carrot
- 1 potato
- 1 onion
- 1 cup frozen peas
- 1 can canned diced tomatoes
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the green lentils under cold water and drain.
- 2
In a large pot, add the green lentils and 3 cups of water. Cook over medium heat for 15 minutes.
- 3
While the lentils are cooking, peel and dice the carrot and potato, dice the onion, and mince the garlic.
- 4
In a separate pan, heat vegetable oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- 5
Add the diced carrot, potato, ground cumin, ground turmeric, and chili powder to the pan, and cook for another 5 minutes, stirring occasionally.
- 6
Add the canned diced tomatoes and frozen peas to the pan, and stir to combine.
- 7
Transfer the vegetable mixture to the pot with the lentils. Season with salt and black pepper to taste.
- 8
Simmer the curry for an additional 5 minutes or until the vegetables are tender.
- 9
Serve hot.
Cook it this week.
NeatEat plans Vegan Lentil and Vegetable Curry — and the rest of your week — around your budget, groceries included.