Easy Red Lentil Curry Recipe

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Red lentils are great for a variety of  easy vegetarian recipes.  Great for curries, soups, veggie pate, burgers.  They are an inexpensive and delicious source of nutrients.  A source of fibre, protein, a variety of minerals like iron, manganese, and phosphorus.

Red lentils are great for easy vegetarian recipes because they cook quickly and don’t require any soaking.  This easy red lentil curry recipe is a perfect example.  As long as your spice drawer is well stocked, you are in business.  Onions, garlic, oil, spices, and lentils cooked with water topped with fresh cilantro.

The spices I used in this recipe are easily added to or changed around depending on personal tastes..  I encourage you to try your own combinations.  Get creative.  Feel free to make it spicier.   You could also use fresh ginger.

Would love to hear about your favourite way to use red lentils?  Any great recipes come to mind? Please share in the Facebook comments below or go directly to the Health is Happiness Facebook Page.

Easy Red Lentil Curry
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Serves: 3-4

1 1/2 cups red lentils, rinsed
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon ground tumeric
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground cayenne pepper (or 1 tsp if you want it spicy)
1/2 teaspoon fine sea salt
Freshly ground black pepper
3 cups water
1 tablespoon coconut oil
fresh cilantro, chopped (for garnish)

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In a medium sauce pan heat the oil on medium heat. Once the oil is hot add the cumin, mustard and fenugreek seeds. Fry until they start to pop, about 1 minute.  Then add the ground spices (turmeric, ginger, coriander, cayenne) and some salt and black pepper.  Fry for another minute or so stirring constantly.

Now add the onions and garlic. Sauté for 4-5 minutes until translucent stirring frequently.  If it gets too dry and starts to burn just add a few tablespoons of water.

Add the lentils and stir everything around for a minute.  Then add the water.  Cover, and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally until the lentils are cooked and all broken up.  Add a little more water if necessary.

Remove form heat and allow to cool for 10 minutes. Taste and season with more salt and pepper if necessary. Serve in bowls topped with chopped fresh cilantro.  Serve with brown basmati rice or try it with quinoa for a change.

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