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Protein-Packed Lentil Curry : A Delicious and Healthy Choice

For a hearty, creamy, and flavor-packed meal, look no further than this Protein-Packed Lentil Curry. It’s the perfect choice for busy weeknights, meal prepping, or satisfying your cravings for comforting and nutritious food.

Why You’ll Love This Lentil Curry

  • High in Protein and Fiber: Lentils offer a robust dose of plant-based protein and fiber, making this dish filling yet light.
  • Budget-Friendly: Lentils are affordable and easy to find in most grocery stores.
  • Quick and Convenient: Different cooking options allow you to prepare this curry according to your schedule.
  • Customizable Flavor: Add your favorite veggies, adjust the spice level, or include creamy coconut milk for a decadent touch.

Ingredients You’ll Need

Here’s everything you need to make a creamy, flavor-packed Protein-Packed Lentil Curry. Most ingredients are pantry staples, with optional add-ins to suit your preferences:

Base Ingredients:

  • 1 cup dried lentils (red or green, rinsed)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 medium tomatoes, diced (or 1 can crushed tomatoes)
  • 1 can (13.5 oz) coconut milk (optional for creaminess)
  • 3-4 cups vegetable stock or water
  • 2 tablespoons olive oil or coconut oil

Spices:

  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika or chili powder (adjust to your spice tolerance!)
  • 1 teaspoon garam masala (optional, for a rich Indian-inspired flavor)
  • Salt and pepper to taste

Add-Ins:

  • 2 cups fresh spinach or kale (optional for added greens)
  • 1 medium potato or sweet potato, diced (optional for more texture)
  • 1 cup diced carrots or bell peppers (optional)

Optional Garnishes:

  • Fresh cilantro, chopped
  • A squeeze of lime
  • Vegan yogurt or coconut cream for drizzling

Pro Tip: You can substitute red lentils with green lentils if you prefer a firmer texture, or even try split peas or yellow lentils for a variation.

Step-by-Step Cooking Instructions

Here’s how to prepare this comforting curry using your preferred method:

Stovetop Method:

  1. Prep Your Ingredients: Rinse the lentils under cold water until the water runs clear. Set aside.
  2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add cumin seeds, letting them sizzle for 30 seconds to release their aroma. Then toss in the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until the onions are soft and golden.
  3. Toast the Spices: Add turmeric, coriander, and paprika. Stir continuously for 1 minute to toast the spices and release their flavors.
  4. Build the Base: Stir in the diced tomatoes and cook for 5 minutes, allowing the mixture to thicken and become a flavorful base.
  5. Add Lentils and Liquid: Pour in the rinsed lentils and vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes (red lentils) or 35-40 minutes (green lentils), stirring occasionally.
  6. Optional Add-Ins: Once the lentils are tender, stir in coconut milk and any optional add-ins like spinach or vegetables. Simmer for an additional 5-10 minutes.
  7. Finish with Flavor: Stir in garam masala, adjust salt and pepper, and sprinkle fresh cilantro before serving.

Slow Cooker Method:

  1. Add all the ingredients (except spinach, coconut milk, and garnishes) to your slow cooker.
  2. Cook on high for 4-5 hours or on low for 6-8 hours.
  3. During the last 30 minutes, stir in spinach or other vegetables and coconut milk. Adjust seasoning before serving.

Pressure Cooker/Instant Pot Method:

  1. Set your pressure cooker to sauté mode and follow Steps 2-4 from the stovetop instructions.
  2. Add the rinsed lentils, liquid, and optional vegetables. Seal and cook on high pressure for 10-12 minutes.
  3. Allow natural pressure release for 10 minutes before opening. Stir in coconut milk, spinach, and garnishes.

Pro Tip: If your curry is thinner than you’d like, stir in a tablespoon of flour or cornstarch dissolved in water to thicken it up.

Cooking Tips:

  • Balancing Flavors: Adjust the spice level to your preference by reducing chili powder or adding a pinch of sugar for sweetness.
  • Substitutions: Don’t have coconut milk? Use almond milk for a lighter option, or skip it altogether for a broth-based curry.
  • Storing Leftovers: This curry tastes even better the next day! Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Serving Suggestions: Serve your curry over fluffy basmati rice, quinoa, or with warm naan bread for dipping. For extra protein, pair with a side of roasted chickpeas.

Pro Tip: When meal-prepping, divide the curry into portioned containers, add your preferred sides, and you’ll have grab-and-go lunches ready for the week.

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Why You’ll Make This Again and Again

This Protein-Packed Lentil Curry checks all the boxes—it’s healthy, cozy, and endlessly customizable. Whether you’re new to plant-based cooking or a seasoned lentil lover, this recipe offers ultimate flexibility while delivering bold, satisfying flavors every time. Plus, it’s a great way to incorporate more plant-based proteins into your diet, supporting your health goals while delighting your taste buds.

Don’t forget to pin this recipe to your favorite Pinterest board or bookmark it for later. And if you make it, I’d love to hear how it turned out!

Bon appétit!

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