Lentil and Vegetable Curry

A hearty and protein-rich lentil and vegetable curry cooked in a fragrant mélange of spices, ideal for a nutritious meal. Serve it with basmati rice or naan for a delightful culinary experience.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

1 cup red lentils

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

1/2 teaspoon red chili powder

1 can (14 oz) diced tomatoes

2 cups vegetable broth

1 large carrot, diced

1 bell pepper, diced

1 zucchini, diced

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Instructions

1. Rinse the lentils under cold water until the water runs clear.

2. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.

3. Stir in the garlic and ginger, cooking for an additional minute until fragrant.

4. Add the cumin, coriander, turmeric, garam masala, and red chili powder, toasting the spices for 30 seconds.

5. Add the diced tomatoes and cook for 2-3 minutes, allowing them to break down slightly.

6. Stir in the lentils and vegetable broth, bringing the mixture to a boil.

7. Reduce heat to a simmer, cover, and cook for 15 minutes.

8. Add the carrot, bell pepper, and zucchini.

9. Season with salt and pepper to taste, and continue to cook for another 15 minutes or until the lentils and vegetables are tender.

10. Stir in the lime juice and garnish with fresh cilantro before serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stove over low heat, adding a splash of water if necessary, or in the microwave until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.