Red Lentil Curry

A flavorful and quick-cooking red lentil curry simmered with traditional Indian spices, served with wholesome brown rice and a crisp cucumber salad for a refreshing contrast.

• Prep: 5 min
• Cook: 20 min
• Total: 25 min
• Servings: 7
• Cuisine: Indian
• Difficulty: Easy
• Cost: $1.70/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Kosher
• Low-Sugar
• High-Fiber
• Pescatarian
• High-Protein

Tags

• quick
• healthy
• comfort food
• savory
• spicy
• one-pot

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (finely diced)
• 2 clove garlic (minced)
• 1 fresh ginger (1-inch piece, grated)
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (no salt added)
• 1.5 cup red lentils (rinsed)
• 4 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup brown rice (uncooked)
• 1 cucumber (diced)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Cook the brown rice according to package directions, typically simmering 1 1/2 cups brown rice in 3 cups water or vegetable broth for about 20 minutes until tender. Set aside.
2. While rice cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add finely diced yellow onion and cook until softened, about 3-4 minutes.
3. Stir in minced garlic and grated fresh ginger. Cook for 1 minute until fragrant.
4. Add curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Cook for another minute, stirring constantly.
5. Stir in diced tomatoes, rinsed red lentils, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
6. Season the curry with salt and black pepper.
7. While curry simmers, prepare the cucumber salad by dicing the cucumber.
8. Serve the speedy red lentil curry hot over the cooked brown rice, accompanied by the fresh cucumber salad. Garnish with chopped fresh cilantro, if desired.

Nutrition (per serving)

• Calories: 410
• Protein: 24 g
• Carbohydrates: 65.5 g
• Fat: 6.5 g
• Fiber: 19 g
• Sodium: 280 mg
• Saturated Fat: 1 g
• Sugar: 4.5 g