Easy Vegan Red Lentil Curry (GF, high in protein)
Servings: 4
Ingredients
- 2 teaspoons coconut oil or neutral oil of choice
- 1 medium large onion chopped
- 2 medium stalks celery chopped
- 3 cloves garlic finely chopped
- 1 tablespoon garam masala
- 2 teaspoons curry powder
- 3/4 teaspoon salt
- 4 cups water
- 1 28- oz canned diced tomatoes undrained
- 1 cup uncooked red lentils
- juice and zest of 2 medium limes
- 1/2 cup chopped cilantro
- Additional cilantro and lime to garnish
Instructions
- Melt the coconut oil in a large saucepan set over medium heat. Add the onion and celery; increase heat to medium-high and cook, stirring, for 6 to 7 minutes until vegetables are softened.
- Add the garlic, garam masala, curry powder, and salt; cook and stir 2 minutes longer.
- Add the water, tomatoes with their juices, and lentils to the pan. Increase heat to high and bring to a boil; reduce heat to low, cover, and simmer for 20 to 25 minutes or until lentils are softened. Stir in the lime zest, lime juice, and cilantro.
- Serve with additional cilantro and lime wedges, if desired.
Notes
Store: Store the cooled curry in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 266kcal | Carbohydrates: 46g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 310mg | Fiber: 18g | Sugar: 11g