Are you craving a meal that's not just delicious, but also packed with nutrition and bursting with flavor? Look no further than this incredible Lentil Vegetable Curry that will revolutionize your home cooking! In just 45 minutes, you can create a mouthwatering Indian-inspired dish that will have your family and friends begging for seconds. This isn't just another curry recipe – it's a culinary adventure that combines hearty lentils, vibrant vegetables, and aromatic spices into one incredibly satisfying meal.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 can diced tomatoes
- 2 cups spinach
Instructions
- Begin by gathering all your ingredients and measuring them out. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced carrots and chopped bell pepper to the pot. Sauté the vegetables for about 5-7 minutes, until they start to soften.
- Stir in the curry powder and cumin, allowing the spices to toast for about 1 minute to enhance their flavors.
- Pour in the can of diced tomatoes (with their juices) and the 2 cups of vegetable broth. Stir to combine all the ingredients.
- Rinse the lentils under cold water and then add them to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
- Let the curry simmer for about 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and ensure even cooking.
- Once the lentils are cooked, stir in the 2 cups of spinach and cook for an additional 2-3 minutes, until the spinach is wilted.
- Season the curry with salt and pepper to taste. Adjust the seasoning according to your preference.
- Remove the pot from the heat and let the curry sit for a few minutes to thicken slightly.
- Serve the lentil vegetable curry hot, either on its own or over a bed of rice or with naan bread. Enjoy your delicious and healthy meal!
Tips
- Choose Your Lentils Wisely: Brown or green lentils work best for this recipe as they hold their shape and provide a perfect texture.
- Spice Optimization: Toast your spices (curry powder and cumin) for a minute before adding liquids to release their full aromatic potential.
- Don't Rush the Sautéing: Take your time caramelizing onions and sautéing vegetables to build a deep, rich flavor base.
- Liquid Ratio Matters: Always ensure you have enough vegetable broth to cook lentils completely without burning.
- Fresh Spinach Tip: Add spinach at the very end to maintain its bright color and nutritional value.
- Make It Your Own: Feel free to customize with additional vegetables like zucchini or sweet potatoes for variety.
- Meal Prep Friendly: This curry tastes even better the next day, making it perfect for batch cooking and leftovers!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 15g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
