Low Fat Red Lentil Curry

Delight in the comforting flavors of this Low Fat Red Lentil Curry, a wholesome and vibrant dish perfect for a healthy weeknight dinner. Packed with protein-rich red lentils, earthy spices like curry powder, turmeric, and cumin, and the freshness of wilted spinach, this curry delivers big on flavor while staying light on calories. Simmered with aromatic garlic, ginger, and onions, then balanced with a zesty splash of lemon juice, it’s a warming, plant-based meal that's both satisfying and nutritious. Ready in just 45 minutes and made with simple pantry staples, this one-pot recipe is perfect for vegans and anyone looking to enjoy a flavorful yet low-fat dinner. Serve it with warm naan or fluffy rice, and top with fresh cilantro for a delicious finishing touch!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tablespoon, grated ginger
• 14.5 ounces canned diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 2 cups low-sodium vegetable broth
• 3 cups fresh spinach
• 2 tablespoons lemon juice
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 0.25 cup, chopped for garnish fresh cilantro

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear.

Step 2

In a large pot, combine the red lentils and water. Bring to a boil over medium-high heat, then reduce the heat to low and let the lentils simmer uncovered for about 15 minutes until tender.

Step 3

While the lentils are cooking, heat a sauté pan over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened.

Step 4

Add the minced garlic and grated ginger to the onions and cook for another 2 minutes until fragrant.

Step 5

Stir in the diced tomatoes, curry powder, turmeric powder, ground cumin, and coriander powder. Cook for 4-5 minutes, allowing the spices to blend.

Step 6

Pour in the vegetable broth, and bring the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally.

Step 7

Once the lentils are tender, drain any excess water and add them to the tomato and spice mixture.

Step 8

Stir in the fresh spinach, allowing it to wilt into the curry.

Step 9

Add the lemon juice, salt, and black pepper to taste. Let the curry cook for another 5 minutes to allow all flavors to meld together.

Step 10

Serve the curry hot, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	(2162.0g)

Amount per serving	% Daily Value*
Calories	587.2

Total Fat 14.8g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 3.6g
Cholesterol 8.2mg	0%
Sodium 5326.6mg	0%
Total Carbohydrate 91.1g	0%
Dietary Fiber 29.8g	0%
Total Sugars 27.9g
Protein 27.2g	0%

Vitamin D 0IU	0%
Calcium 412.6mg	0%
Iron 20.5mg	0%
Potassium 2488.5mg	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: 22.0%

Protein: 17.9%

Carbs: 60.1%