The summer is here, and you just feel like eating something healthy and light, but nutritious enough at the same time. This vegan curry with lentils is exactly what you need. It is light enough and nutritious enough to provide you with your daily calorie intake and carries a bit of a punch for the “heat” lovers. 😉
An easy to make recipe for a healthy and delicious meal in under 30 minutes.
Start of by gathering, washing, chopping and measuring out your ingredients.
Heat up the vegetable oil in a large pan, over medium heat. Add the chopped onion and fry for about 5 minutes, stirring occasionally, until it starts to become translucent. Add the garlic and fry for about 1 minutes, until fragrant.
Add the chopped bell pepper, cumin, paprika, cayenne pepper, salt and freshly ground black pepper. Mix well. Add the canned tomatoes with the juice. Mix well.
Drain the canned lentils and add to the tomato mixture. Mix well. Add half a cup of water and bring the mixture to boil.
Add the chopped fresh coriander. Mix through. Reduce the heat to medium-low and simmer for about 10 minutes.
In about 10 minutes, the curry will reduce a bit in volume and become thicker. Give it a taste and add more salt/pepper if needed.
Serve hot with a side of plain white rice.
Enjoy!
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Vegan Curry with Lentils
Ingredients
- 1 red bell pepper
- 1 can (400 g) lentils
- 1 can (400 g) cut tomatoes
- 1 large onion, peeled and cubed
- 3 cloves garlic, peeled and minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh coriander, chopped
- ½ cup water
- 1 tablespoon vegetable oil
- pinch of salt, to taste
Instructions
- Wash, cut and prepare all the required ingredients, including spices.
- Heat up the vegetable oil in a large pan, over medium heat. Add the chopped onion and fry for about 5 minutes, stirring occasionally, until it starts to become translucent.Add the garlic and fry for about 1 minutes, until fragrant.
- Add the chopped bell pepper, cumin, paprika, cayenne pepper, salt and freshly ground black pepper. Mix well.Add the canned tomatoes with the juice. Mix well.
- Drain the canned lentils and add to the tomato mixture. Mix well. Add half a cup of water and bring the mixture to boil.
- Add the chopped fresh coriander. Mix through.Reduce the heat to medium-low and simmer for about 10 minutes.
- In about 10 minutes, the curry will reduce a bit in volume and become thicker. Give it a taste and add more salt/pepper if needed.
- Serve hot with a side of plain white rice.
- Enjoy!
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