Hearty Lentil Curry (Vegetarian)

Tutorial video

Ingredients (12)

• 1 cup dried red lentils (200 g)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 teaspoons garlic/ginger paste
• 1 cup canned diced tomatoes (240 g)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• 2 cups vegetable broth (480 ml)
• Salt to taste
• Fresh cilantro leaves for garnish (optional)

Nutrition (per serving)

Calories

280 kcal

Carbohydrate

40 g

Protein

15 g

Fat

5 g

Fiber

12 g

Sodium

300 mg

Calcium

80 mg

Potassium

600 mg

Iron

3 mg

Zinc

1.5 mg

Magnesium

70 mg

Cholesterol

0 mg

Instructions

• Heat the olive oil in a pot over medium heat
• Add the diced onion and sauté until translucent
• Stir in the garlic/ginger paste and cook for 30 seconds
• Add cumin, coriander, turmeric, and garam masala; toast briefly
• Add the red lentils, diced tomatoes, and vegetable broth
• Bring to a boil, then reduce heat and simmer, uncovered, for 20‑25 minutes or until the lentils are tender
• Season with salt to taste
• Garnish with fresh cilantro leaves if desired