Lentil and Vegetable Curry

This Lentil and Vegetable Curry is a hearty, flavorful dish that combines protein-packed lentils with a medley of vibrant vegetables, creating a comforting meal that's both nutritious and satisfying. Perfect for a quick weeknight dinner, it's infused with aromatic spices that elevate the dish while remaining healthy.

Ingredients

• Brown lentils - 100 grams
• Vegetable broth - 500 milliliters
• Coconut milk - 200 milliliters
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Spinach - 100 grams, fresh
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Curry powder - 2 teaspoons
• Cumin - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Rinse the brown lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté for about 5 minutes until the onion is translucent.
3. Stir in the curry powder and cumin, cooking for an additional minute to release the spices' aromas.
4. Add the diced carrot and bell pepper to the pot, stirring well to combine. Cook for 3-4 minutes until the vegetables begin to soften.
5. Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce the heat to low and let it simmer for about 15 minutes, or until the lentils are tender.
6. Stir in the coconut milk and fresh spinach, and cook for another 5 minutes until the spinach is wilted. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, supporting muscle health.
• High in dietary fiber, aiding digestion and promoting a healthy gut.

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