Description
Tomato lentil curry is a hearty, nourishing dish made with red lentils, tomatoes, and warm spices. It’s creamy, flavorful, and naturally vegan, perfect for a comforting weeknight meal served with rice or naan.
Ingredients
1 cup red lentils
2 cups diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
2 cups vegetable broth
2 tablespoons olive oil
Salt, to taste
Fresh cilantro, for garnish
Instructions
- Rinse the lentils under cold water until the water runs clear.
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, and ginger; sauté until onion becomes translucent.
- Stir in curry powder, cumin, and turmeric; toast for 1 minute.
- Add diced tomatoes and vegetable broth; bring to a boil.
- Stir in the lentils, reduce heat, and simmer 20–25 minutes until tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
No need to soak red lentils, just rinse well.
Add coconut milk for a creamier texture.
Chickpeas, tofu, spinach, or kale make great additions.
Leftovers store up to 4 days in the fridge or 3 months in the freezer.
Reheat gently with a splash of broth or water to loosen.
Use canned diced tomatoes if fresh aren’t available.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260
- Sugar: 6g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
