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Turmeric Lentil Curry

Turmeric Lentil Curry
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This Turmeric Lentil Curry is a wholesome, protein-rich vegetarian dish that’s both nourishing and flavorful. Packed with lentils, aromatic spices, and turmeric’s anti-inflammatory benefits, it’s the perfect easy weeknight meal. The creamy texture, golden color, and rich blend of spices make it a satisfying comfort food that also supports heart health and digestion.

Ingredients

Base Ingredients:

  • 1 cup red or brown lentils, rinsed and drained

  • 1 tbsp olive oil or coconut oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 1 ½ tsp ground turmeric

  • 1 tsp cumin powder

  • ½ tsp coriander powder

  • ¼ tsp cayenne pepper (optional, for heat)

  • 3 cups vegetable broth or water

  • 1 cup chopped tomatoes (fresh or canned)

  • Salt and pepper, to taste

Optional Add-ins:

  • 1 cup coconut milk (for creaminess)

  • 2 cups spinach or kale leaves

  • 1 small sweet potato, diced

  • Fresh cilantro for garnish

  • Lemon or lime wedges for serving

Instructions

  1. Prepare Lentils: Rinse the lentils thoroughly under cold water until the water runs clear. Set aside.

  2. Sauté Aromatics: Heat oil in a large pan over medium heat. Add chopped onions and cook until translucent. Add garlic and ginger; sauté for 1–2 minutes until fragrant.

  3. Add Spices: Stir in turmeric, cumin, coriander, and cayenne pepper. Toast the spices for about 30 seconds to release their aroma.

  4. Add Lentils and Liquid: Add lentils, chopped tomatoes, and broth. Stir well, then bring to a boil.

  5. Simmer: Reduce heat and let simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are soft and the curry thickens.

  6. Finish the Curry: Stir in coconut milk (if using) and spinach. Simmer for another 3–5 minutes until greens are wilted and curry is creamy.

  7. Serve: Season with salt and pepper, garnish with fresh cilantro, and serve with basmati rice or naan bread.

Notes

  • Lentil Choice: Red lentils make the curry creamy; brown or green lentils hold their shape for more texture.

  • Consistency: For a thicker curry, simmer longer; for a thinner texture, add more broth.

  • Flavor Tip: Add a squeeze of lemon or lime juice before serving to brighten the flavors.Storage: Keeps in the fridge for up to 3 days or in the freezer for up to 2 months. Reheat with a splash of water or broth.

Find it online: https://bon-recipe.com/turmeric-lentil-curry/