Savory Red Lentils

Looking for a hearty and nourishing dish that's perfectly spiced and easy to prepare? This recipe for Savory Red Lentils combines the rich, velvety texture of red lentils with a flavorful blend of cumin, turmeric, coriander, and paprika, all simmered in a spiced tomato base. Ready in just 40 minutes, this protein-packed vegan dish is ideal for busy weeknight dinners or as a meal prep option. The recipe features aromatic sautéed onions, garlic, and ginger, enhanced with a splash of lemon juice for a subtle tang, and is finished with optional fresh cilantro for a pop of color and freshness. Serve it as a main course paired with fluffy rice, quinoa, or warm naan bread, or enjoy it as a comforting side dish. Bursting with bold spices and wholesome ingredients, this one-pot meal is sure to become a staple in your kitchen!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 3 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 1 cup diced tomatoes (canned or fresh)
• 1 cup vegetable broth (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 tablespoon lemon juice

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside to drain.

Step 2

In a medium pot, bring 3 cups of water to a boil over medium heat. Add the lentils and simmer gently for about 15-20 minutes, stirring occasionally, until they are tender and starting to break down. Remove any foam that rises to the surface. Set aside once cooked.

Step 3

In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Add the minced garlic and grated ginger to the pan, stirring frequently for 1-2 minutes until aromatic.

Step 5

Stir in the ground cumin, turmeric, coriander, and paprika, cooking for another minute to toast the spices.

Step 6

Add the diced tomatoes to the pan and cook for 3-4 minutes, allowing them to soften and blend with the spices.

Step 7

If the mixture appears too dry, add 1 cup of vegetable broth or water to create a desired consistency.

Step 8

Gently mix in the cooked lentils, ensuring they are well incorporated with the spiced tomato mixture. Cook for an additional 5 minutes, stirring occasionally.

Step 9

Season with salt and black pepper, adjusting to taste.

Step 10

Remove from heat and stir in the lemon juice. Optional: garnish with fresh chopped cilantro before serving.

Step 11

Serve warm as a side dish or main course alongside steamed rice, quinoa, or naan bread.

Nutrition Facts

Serving size	(1565.8g)

Amount per serving	% Daily Value*
Calories	620.5

Total Fat 30.7g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2958.4mg	0%
Total Carbohydrate 70.2g	0%
Dietary Fiber 22.6g	0%
Total Sugars 17.4g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 204.4mg	0%
Iron 11.3mg	0%
Potassium 1617.6mg	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: 42.6%

Protein: 14.1%

Carbs: 43.3%