Curried Lentils Veggies

Dive into a bowl of soul-warming comfort with this Curried Lentils Veggies recipe, a vibrant and nutritious dish that effortlessly blends earthy lentils, creamy coconut milk, and a medley of colorful vegetables like carrots, red bell peppers, and spinach. Infused with aromatic spices like cumin, coriander, turmeric, and curry powder, this one-pot meal is a celebration of hearty flavors and wholesome ingredients. Ready in under an hour, this gluten-free, vegan-friendly recipe is perfect for weeknight dinners or meal prep, served over fluffy rice or paired with soft naan for soaking up the luscious sauce. Topped with fresh cilantro and a squeeze of lime, this dish is a delicious, nutrient-packed delight for anyone seeking a plant-based curry that’s as comforting as it is flavorful.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup green or brown lentils
• 3 cups water
• 2 tablespoons coconut oil (or olive oil)
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 2 teaspoons curry powder
• 1 cup crushed tomatoes (canned)
• 1 cup coconut milk (full-fat or light)
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 2 cups spinach leaves (fresh or frozen)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 4 wedges lime wedges (for serving)
• 4 servings cooked rice or naan (optional, for serving)

Directions

Step 1

Rinse the lentils thoroughly under cold water and set aside.

Step 2

In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–25 minutes until tender. Drain any excess water and set aside.

Step 3

In a large skillet or pot, heat the coconut oil over medium heat.

Step 4

Add the diced onion and sauté for 3–4 minutes until softened and translucent.

Step 5

Stir in the minced garlic and ginger, and cook for another 1–2 minutes until fragrant.

Step 6

Add the ground cumin, ground coriander, turmeric powder, and curry powder. Stir and toast the spices in the oil for about 1 minute.

Step 7

Pour in the crushed tomatoes and coconut milk, and stir to combine. Let the mixture simmer for 5 minutes.

Step 8

Add the diced carrots and red bell pepper to the skillet, stirring to coat the vegetables in the sauce. Cover and cook for 10–12 minutes until the vegetables are tender.

Step 9

Stir in the cooked lentils, spinach leaves, salt, and black pepper. Allow the mixture to simmer for another 3–5 minutes, stirring periodically, until the spinach is wilted and everything is heated through.

Step 10

Adjust seasoning to taste, adding more salt or spice if desired.

Step 11

Serve warm, garnished with fresh cilantro (if using) and a squeeze of lime. Pair with cooked rice or naan for a complete meal.

Nutrition Facts

Serving size	(2384.3g)

Amount per serving	% Daily Value*
Calories	1819.9

Total Fat 89.8g	0%
Saturated Fat 74.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 4302.1mg	0%
Total Carbohydrate 227.7g	0%
Dietary Fiber 40.3g	0%
Total Sugars 37.7g
Protein 45.8g	0%

Vitamin D 0IU	0%
Calcium 471.9mg	0%
Iron 28.0mg	0%
Potassium 3798.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 9.6%

Carbs: 47.9%