Low Sodium Red Lentil Curry

Indulge in the vibrant, heartwarming flavors of this Low Sodium Red Lentil Curry—a wholesome, nutrient-packed dish that doesn’t compromise on taste. Perfect for those watching their sodium intake, this recipe combines protein-rich red lentils with aromatic spices like cumin, coriander, and turmeric, simmered in a creamy coconut milk and no-salt-added tomato base. Diced carrots add a touch of sweetness, while fresh ginger and garlic deliver a tantalizing depth of flavor. Ready in under an hour, this one-pot wonder is ideal for a quick and healthy weeknight dinner. Serve it garnished with fragrant cilantro and a zesty squeeze of lime for a balanced, savory experience that’s as nourishing as it is delicious.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Cayenne pepper
• 2 tablespoons Tomato paste
• 1 can (14 oz) Diced tomatoes, no salt added
• 1 can (14 oz) Coconut milk, light
• 2 cups Low sodium vegetable broth
• 1 large Carrot, diced
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 1 whole Lime, cut into wedges (for serving)

Directions

Step 1

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

Step 2

In a large pot, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add minced garlic and grated ginger to the pot, stirring frequently for about 1 minute until fragrant.

Step 4

Stir in ground cumin, ground coriander, turmeric powder, ground black pepper, and cayenne pepper. Cook, stirring constantly, for about 30 seconds to toast the spices.

Step 5

Add tomato paste and mix well with the spices, cooking for another minute.

Step 6

Pour in the can of diced tomatoes, along with the coconut milk and vegetable broth. Stir to combine all the ingredients.

Step 7

Add the diced carrot and rinsed red lentils to the pot. Bring to a gentle boil, then reduce heat to a simmer.

Step 8

Cover and cook for 25-30 minutes, stirring occasionally, until the lentils and carrots are tender.

Step 9

Taste and adjust seasoning if necessary, but avoid adding salt to maintain low sodium levels.

Step 10

Serve the curry in bowls, garnished with fresh cilantro and a squeeze of lime juice for added zest.

Nutrition Facts

Serving size	(1858.7g)

Amount per serving	% Daily Value*
Calories	938.6

Total Fat 49.6g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 506.2mg	0%
Total Carbohydrate 108.3g	0%
Dietary Fiber 30.7g	0%
Total Sugars 34.4g
Protein 31.1g	0%

Vitamin D 0IU	0%
Calcium 342.3mg	0%
Iron 18.3mg	0%
Potassium 3283.8mg	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: 44.5%

Protein: 12.4%

Carbs: 43.1%