Inexpensive, high in protein, fiber, folate, iron, and almost fat-free. I eat them almost every day. Recently, I’ve been bored with our usual lentil dishes and decided to experiment with some new flavor combinations. Totally hooked.
This recipe for red lentil curry is one of those big pot meals you can make and eat throughout the week. Delicious over rice, on naan or by itself, I hope you enjoy it as much as I did!
Rinse the lentils very well until water runs clear. Add lentils in a pot and add enough water to cover. Bring to a boil, reduce heat to medium-low and cook until lentils are tender.
Heat 2 tbsp. oil in a large skillet or pot. Add the onions, a pinch of salt, and cook until reduced and caramelized. Reduce heat to low and stir in the maple syrup.
While the onions are cooking, mix together the curry powder, paste, cumin, chili powder, turmeric, pinch salt, garlic, and ginger. Increase the heat on the onions back to medium and add the spice mixture. Cook 2-3 minutes, stirring often being sure not to burn.
Add the tomato puree, stir together and cook another 2-3 minutes until warm. Add drained lentils and stir together. Stir in chopped cilantro and serve over rice.
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Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.