Lentil and Vegetable Curry

~With basmati rice~

This lentil and vegetable curry is just the kind of meal you’ll want on repeat. With fragrant spices, colorful vegetables, and creamy lentils, it’s a dish that’s both hearty and wholesome. Paired with fluffy basmati rice, it’s a complete meal that works just as well for weeknight dinners as it does for meal prep.

Swaps: Want more veggies? Add zucchini, peas, or cauliflower. If you need extra protein, just add chickpeas, tofu, or tempeh.

Why you’ll love this recipe

• Balanced & nourishing – packed with plant-based protein, fiber, and nutrients.
• Simple ingredients – made with pantry staples and fresh veggies.
• Versatile – easily customizable with extra vegetables or protein like chickpeas or tofu.
• Meal-prep friendly – keeps well in the fridge and freezer for busy days.
• Naturally vegan & gluten-free – fits perfectly into many diets without compromise on taste.

Ingredients needed & why

1. Coconut oil: adds a subtle richness and helps sauté the base ingredients.
2. Onion: forms the flavor foundation of the curry with natural sweetness.
3. Garlic: brings depth and a gentle sharpness that complements the spices.
4. Cumin: cearthy and warm, giving the curry a deep, aromatic flavor.
5. Turmeric: adds golden color and subtle bitterness, known for its anti-inflammatory benefits.
6. Paprika: a mild spice that enhances flavor and adds a touch of warmth.
7. Carrot: adds natural sweetness and texture to the curry.
8. Bell pepper: brings color, crunch, and a mild sweetness.
9. Tomatoes: create a rich, slightly tangy base for the sauce.
10. Vegetable broth or water: cooks the lentils and ties the flavors together.
11. Lentils: the star ingredient, adding plant-based protein.
12. Fresh spinach: stirred in at the end for a fresh, green boost.
13. Basmati rice: the perfect fluffy side that balances the curry, but you can tottaly enjoy it with gut healthy sourdough bread!
14. Salt & black pepper: essential for seasoning and bringing all the flavors together.
15. Parsley or cilantro: adds freshness and brightness just before serving.
16. Lemon: a squeeze at the end lifts the flavors and adds a refreshing tang.

Lentil and Vegetable Curry Recipe

Total time: 40 min | Servings: 4 | Difficulty: easy

Ingredients

• 50g red lentils
• 1 tbsp coconut oil
• 1 onion – finely chopped
• 1 clove garlic – minced
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp paprika
• 1 carrot – diced
• 1 bell pepper – diced
• 1 can tomatoes (400g)
• 2 cups vegetable broth or water
• 30g fresh spinach
• 1 cup basmati rice
• salt & black pepper
• parsley or cilantro (I preffer parsley!)

Instructions

1. Heat the coconut oil in a large pan over medium heat. Sauté the onion until soft, then add garlic and ginger, cooking for another minute.
2. Stir in the cumin, turmeric, coriander, and paprika, letting the spices bloom for 30 seconds.
3. Add the carrots, bell pepper, lentils, diced tomatoes, and vegetable broth. Bring to a simmer and cook for about 25–30 minutes until the lentils are tender.
4. Stir in the spinach and season with salt and pepper.
5. Meanwhile, rinse the basmati rice and cook according to package instructions.
6. Fluff with a fork and serve alongside the curry, garnished with fresh cilantro and a squeeze of lemon for extra brightness

Storage

This curry keeps well for up to 4 days in the fridge and is perfect for meal prep. It also freezes well, just leave out the spinach and add it fresh when reheating.

Nutrition

Dietary info

Gluten Free | Vegan | Lactose Free