Lentil and Vegetable Curry

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
★★★★★
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This Lentil and Vegetable Curry is a delightful medley of spices and hearty vegetables, perfect for a cozy dinner at home. It's a vibrant dish that's not only nourishing but also bursting with flavor, making it a fantastic option for both weeknight meals and special occasions.

Ingredients for Lentil and Vegetable Curry

Red lentils are the backbone of this dish, providing a creamy texture and a good dose of protein. Olive oil adds a subtle richness and helps in sautéing the onions to perfection. The onion, garlic, and ginger form the aromatic base, infusing the curry with their savory and slightly spicy notes. A mix of spices including cumin, coriander, turmeric, garam masala, and red chili powder bring depth and warmth to the dish. Diced tomatoes add a tangy sweetness, balancing the spices. Vegetable broth serves as the cooking liquid that melds all the flavors together. Vegetables like carrot, bell pepper, and zucchini add color, texture, and nutrition. Finally, cilantro and lime juice are added at the end to brighten and freshen up the dish.

Tips & Tricks

  • For a richer flavor, consider using coconut milk instead of some of the vegetable broth.
  • If you prefer a thicker curry, reduce the broth slightly or simmer uncovered towards the end.
  • Use freshly ground spices for the most intense and authentic flavor.
  • To save time, prep all your vegetables while the lentils are cooking.

Serving Suggestions

This curry pairs wonderfully with steamed basmati rice or warm naan bread, which help soak up all the delicious sauce. For a low-carb option, serve it over cauliflower rice or alongside a fresh green salad.

Frequently Asked Questions

Can I use different lentils?
Yes, but cooking times will vary. Red lentils cook quickly and break down easily, making them ideal for this curry.
Is this recipe freezer-friendly?
Absolutely! Just let the curry cool completely before storing it in an airtight container. It can be frozen for up to 3 months.
Can I make this curry less spicy?
Certainly, simply reduce or omit the red chili powder to suit your taste.

Lentil and Vegetable Curry Recipe Walkthrough

Start by rinsing the red lentils under cold water until the water runs clear. This step removes any debris and reduces the foamy scum during cooking. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns translucent, which usually takes about 5 minutes. This is your aromatic foundation, so take your time.

Next, stir in the garlic and ginger, cooking them for just a minute until they release their delightful fragrances. Now's the time to add your spices: cumin, coriander, turmeric, garam masala, and red chili powder. Toast the spices for about 30 seconds. This quick step intensifies their flavors.

Pour in the diced tomatoes and let them simmer for 2-3 minutes to break down slightly and mingle with the spices. Stir in the rinsed lentils and vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 15 minutes.

After the initial simmer, add the carrot, bell pepper, and zucchini. Season with salt and pepper to taste, then cover and continue cooking for another 15 minutes, or until the lentils and vegetables are tender. Finish by stirring in the lime juice and sprinkle with fresh cilantro just before serving.

Why You'll Love This Recipe

  • Loaded with plant-based protein and fiber.
  • Rich in flavors from a blend of warming spices.
  • Quick to prepare, making it ideal for busy days.
  • Customizable with your favorite seasonal veggies.
  • Perfect for meal prep as it tastes even better the next day.

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

Step-by-step 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.

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