Curried Lentils and Vegetables
Lentils are a great source of plant-based protein and are commonly used in vegetarian and vegan dishes.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Ingredients
- 1 cup Red lentils
- 1 medium Onion
- 2 clove Garlic cloves
- 1 teaspoon Ginger
- 2 teaspoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cayenne pepper
- 2 cup Vegetable broth
- 1 cup Coconut milk
- 2 medium Carrot
- 2 medium Potato
- 1 cup Frozen peas
- 2 tablespoon Lime juice
- 2 tablespoon Cilantro
- 1 teaspoon Salt
- 2 tablespoon Oil
Instructions
- Rinse the red lentils and set aside.
- Heat oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- Add the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper. Stir well.
- Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Add the coconut milk, carrots, and potatoes. Continue simmering for another 15 minutes or until the lentils and vegetables are tender.
- Stir in the frozen peas, lime juice, and cilantro. Cook for an additional 5 minutes.
- Season with salt to taste.
- Remove from heat and let it rest for 10 minutes.
- Serve hot with rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 50g17%
- Sugars 5g
- Protein 15g30%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.