Red Lentil Curry Recipe

Red Lentil Curry Recipe

Next up on favorite vegetarian recipes is this mild version of a delicious Red Lentil Curry, procured from Since we don’t have tolerance for spicy foods in our home, I’ve toned this recipe down, with optional elements noted for hotter flavor. It goes wonderfully with another soon-to-be-published favorite: Garbanzo Bean Stew with Spinach and Saffron.

1 tbsp canola oil

1 medium onion, chopped

1 tbsp minced fresh ginger

3 cloves garlic, minced

2 tsp garam masala

2 tsp curry powder

1½ cups red lentils

3 cups vegetable broth

1 (14 oz) can diced tomatoes, including juices

Salt and pepper, to taste

¼ cup plain nonfat Greek yogurt

4 tsp minced cilantro

  1. Heat the canola oil in a large saucepan set over medium heat.
  2. Add the onions and cook, stirring occasionally, until the onions are soft, 5 to 7 minutes. Stir in the ginger and cook for 2 minutes.
  3. Add the garlic, garam masala and curry powder, and cook for 1 minute.
  4. Stir in the lentils and broth and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lentil are tender, 15 to 20 minutes.
  5. Add the tomatoes. Season to taste with salt and pepper.
  6. Divide the stew between 4 bowls, and garnish each with 1 tablespoon yogurt and 1 teaspoon cilantro. Serve.

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