Low Carb Red Lentil Curry

Embrace the comforting flavors of this Low Carb Red Lentil Curry, a hearty and wholesome recipe perfect for busy weeknights or meal prep. Packed with protein-rich red lentils, fragrant spices like cumin, turmeric, and coriander, and a creamy coconut milk base, this dish strikes the perfect balance between rich flavor and nutritional value. Fresh spinach and zesty cilantro add a vibrant finish, while its naturally low-carb profile makes it an excellent choice for health-conscious eaters. Best of all, this one-pot vegan curry is ready in just 45 minutes, making it as quick and easy as it is delicious. Pair it with cauliflower rice or enjoy it on its own for a satisfying, flavor-packed meal.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams Red lentils
• 2 tablespoons Coconut oil
• 1 large Onion
• 3 cloves Garlic cloves
• 1 inch piece Ginger
• 2 medium Tomatoes
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 tablespoon Curry powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 150 grams Spinach leaves
• 400 ml Coconut milk
• 500 ml Water
• 0.25 cup Fresh cilantro

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Drain and set aside.

Step 2

In a large pan or pot, heat the coconut oil over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.

Step 3

Chop the onion finely and add to the pan. Sauté until the onion becomes translucent, about 5 minutes.

Step 4

Mince the garlic and ginger. Add them to the pan and sauté for another 2 minutes.

Step 5

Chop the tomatoes and add to the pan. Cook until they start to soften and break down, about 5 minutes more.

Step 6

Add turmeric powder, coriander powder, curry powder, salt, and black pepper. Stir well to coat the onion and tomato mixture with the spices.

Step 7

Add the rinsed red lentils to the pan and stir to mix with the spices.

Step 8

Pour in the water and coconut milk, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer.

Step 9

Allow the curry to simmer for about 20 minutes, stirring occasionally to prevent sticking, until the lentils are tender and have absorbed much of the liquid.

Step 10

Roughly chop the spinach leaves and add them to the curry. Stir until the spinach wilts into the curry.

Step 11

Taste and adjust seasoning if necessary. Add more salt or pepper as desired.

Step 12

Once done, remove the pan from the heat and let it sit for a few minutes to thicken slightly.

Step 13

Garnish with freshly chopped cilantro before serving. Enjoy your delicious and healthy low carb red lentil curry!

Nutrition Facts

Serving size	(1777.9g)

Amount per serving	% Daily Value*
Calories	846.9

Total Fat 32.3g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4633.2mg	0%
Total Carbohydrate 120.4g	0%
Dietary Fiber 27.3g	0%
Total Sugars 48.5g
Protein 29.0g	0%

Vitamin D 0IU	0%
Calcium 379.0mg	0%
Iron 19.9mg	0%
Potassium 3044.1mg	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: 32.7%

Protein: 13.1%

Carbs: 54.2%