Red Lentil Curry
If you love Indian food you will love this Red Lentil Curry dish! The lentils are cooked in a creamy, curry sauce that adds amazing flavor to the lentils. It is great served over rice or even alone. It tastes like cozy comfort food but your body appreciates you afterward.
My favorite ingredient in this curry is the coconut milk. I think coconut milk adds some depth to any dish you add it to. It also brings along a subtle, amazing coconut flavor that pairs perfectly with curry.
Another bonus to this recipe is the short prep time. Overall the recipe took around 45 minutes from start to finish. Only 10 of those minutes were standing over the stove or cutting board. The prep consists of frying up some veggies with seasonings. Then, you just combine all the ingredients, turn on the stove, and let it do its thing.
I’m pretty sure I did homework for the 35 minutes that it was cooking. Looking back after the fact though, that probably was not a smart idea. I came back to the pot to find a layer of lentils burned to the bottom when the 35-minute timer was up. So…try doing your homework close to the boiling pot so you can stir it occasionally.
I am headed off to college in about 2 months so I am getting in the mindset of meal prepping. Meal prepping is one of the things I am most excited for about college. I’m sure it will probably get boring fast, but, the thought of cooking one day a week and then having homemade meals every day sounds super nice and fun! It also allows me the freedom to choose meals that only I love and not have to cater to other people I live with.
I only bring this up because I want to keep this Red Lentil Curry in mind for meal prepping.
You could make a big pot of it and divide it into containers to freeze or refrigerate to use throughout the month or week. You could even do this for a family and freeze the whole thing. When you want it, you just thaw it out and boil it.
Another reason this Red Lentil Curry would be good for meal prepping is that there are a lot of things you can pair it with and ways to eat it to spice things up throughout the week:
- On toast
- With rice (brown or white)
- In a taco
- With meat (chicken or pork)
- With milk (as a soup)
Another thing that is appealing about this recipe for college is that it would be a cheap meal. The main ingredient is lentils which is a really cheap grain/legume like rice. All the other ingredients call for small quantities and are pretty cheap as well. The most expensive ingredient is the spinach which you don’t necessarily have to add, but, it adds great nutrition and you can use the rest of the bag for your lunches.
Give it a try and I hope you love what you make!
Red Lentil Curry
- 2 tbsp Olive oil
- 1 large Onion diced
- 2 tsp Cumin ground
- 2 tsp Garam Masala
- ½ tsp Coriander
- 4 Garlic Cloves minced
- 2 inches Ginger peeled & minced
- ½-1 Jalapeño seeded & minced
- 2 15-oz cans Diced tomatoes
- 2 tsp Salt
- 2 13.5-oz cans Unsweetened Coconut Milk
- 2 ½ cups Water
- 2 cups Red lentils about a 1 lb. bag
- 10 oz Spinach
- In a large pot, add the oil and onions
- Saute the onions on medium-heat until soft
- Add garlic, ginger, jalepeño, cumin, garam masala, and corinader. Cook for about 2 minutes. Note: It may seem like it's burning to the bottom but it will come up in the next step
- Add the tomatoes and salt and, stirring occasionally, cook until the liquid has reduced, about 5 minutes
- Add the coconut milk and water and bring to a boil over high heat.
- Reduce the heat and stir in the lentils. Cook until lentils are desired texture. (About 25-35 minutes) Note: While cooking, scrape the bottom every 5 minutes!
- Stir in the spinach and cook until wilted.
- Great served with rice (coconut, brown, or white). Enjoy!
I WANNA SEE!
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