Hearty Vegetable Lentil Curry

In the world of plant-based cuisine, few dishes can rival the comfort and nutrition of a hearty lentil and vegetable curry. This Savory Lentil & Vegetable Curry Delight is not just a meal; it’s a celebration of flavors, colors, and textures that come together to create a nourishing dish. Packed with protein-rich lentils and a variety of vibrant vegetables, this curry is perfect for any occasion—whether you're looking for a quick weeknight dinner or an impressive dish for entertaining guests. In this article, we will explore the ingredients, preparation, and benefits of this delightful recipe, ensuring you can recreate it in your kitchen with ease.

Warm up your kitchen with this Savory Lentil & Vegetable Curry Delight, a comforting and nutritious dish that's perfect for an easy weeknight dinner or a special gathering. Packed with protein-rich lentils and vibrant veggies, each bite bursts with delightful flavors. Quick to prepare in just 40 minutes, its a meal that will satisfy and nourish your loved ones. Try it tonight and save this recipe for those busy nights when you crave something wholesome yet effortless.

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Ingredients

1 cup dried green or brown lentils

2 tablespoons coconut oil or olive oil

1 large onion, diced

3 cloves garlic, minced

1-inch piece of ginger, grated

2 medium carrots, diced

1 bell pepper (red, yellow, or green), chopped

1 medium zucchini, diced

1 cup cauliflower florets

1 can (14 oz) diced tomatoes (with juices)

1 can (14 oz) coconut milk

4 cups vegetable broth

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 cup fresh spinach (or kale)

Juice of 1 lime

Fresh cilantro, for garnish

Instructions

Rinse Lentils: Start by rinsing the lentils under cold water until the water runs clear. Drain and set aside.

Sauté Aromatics: In a large pot or Dutch oven, heat the coconut or olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.

Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Incorporate Vegetables: Add the diced carrots, chopped bell pepper, zucchini, and cauliflower florets. Stir frequently and cook for about 5-7 minutes until the vegetables become slightly tender.

Mix Spices: Sprinkle in the curry powder, ground cumin, turmeric, and cayenne pepper. Toast the spices, stirring constantly for about 1-2 minutes to release their aromas.

Combine Lentils and Liquids: Pour in the rinsed lentils, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir to combine all ingredients thoroughly.

Simmer the Curry: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the lentils are tender and absorbing the flavors. Stir occasionally to prevent sticking.

Finish with Greens: Once the lentils are cooked, add the fresh spinach (or kale) and stir until wilted. Season the curry with salt, pepper, and lime juice to taste.

Serve: Ladle the hearty vegetable lentil curry into bowls and garnish with fresh cilantro. Serve warm over rice, quinoa, or with naan bread for a fulfilling meal.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6