Lentil and Vegetable Curry
The perfect plant-based protein meal that is also gluten-free.
Ingredients
- 1 cup dried lentils rinsed
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 can diced tomatoes 14 ounces
- 1 can coconut milk 14 ounces
- 2 cups chopped vegetables such as carrots, zucchini, and bell peppers
- 1 tsp Salt and pepper to taste
- 1 tsp Fresh cilantro for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, bell pepper, jalapeño (if using), carrots, and celery to the pot. Sauté until the vegetables are tender.
- Stir in diced tomatoes, tomato sauce, vegetable broth, lentils, chili powder, cumin, and smoked paprika.
- Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, or until the lentils are cooked and the flavors have melded together.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and sliced green onions, if desired.
- Serve hot with gluten-free cornbread or rice.
Nutrition
Serving: 3gCalories: 649kcalCarbohydrates: 70gProtein: 25gFat: 34gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 871mgPotassium: 1532mgFiber: 27gSugar: 6gVitamin A: 6378IUVitamin C: 34mgCalcium: 163mgIron: 13mg
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