# Red Lentil Curry

Creamy coconut curry with red lentils and spinach that costs pennies per bowl and packs serious protein.

- **Time:** 35 min

- **Servings:** 6 servings

- **Difficulty:** Easy

## Ingredients

- 2 cups red lentils, rinsed

- 1 onion, diced

- 3 garlic cloves, minced

- 1 tbsp grated fresh ginger

- 2 tbsp curry powder

- 1 can (14 oz) coconut milk

- 4 cups vegetable broth

- 2 cups fresh spinach

## Instructions

- Sauté the onion in a large pot with a splash of oil over medium heat for 5 minutes until soft.

- Add the garlic, ginger, and curry powder and cook 1 minute until fragrant.

- Stir in the lentils, coconut milk, and broth. Bring to a boil, then simmer 20 to 25 minutes until the lentils break down.

- Stir in the spinach until wilted and season with salt.

- Serve over rice with a squeeze of lime if you like.

**Tags:** [High-Protein Recipes](/recipes/#high-protein), [Budget Recipes](/recipes/#budget)

## More recipes to try

- [Chicken Breast Bowl](/chicken-breast-bowl/)
- [Turkey Chili](/turkey-chili/)
- [Salmon Sheet Pan Dinner](/salmon-sheet-pan/)

## Frequently asked questions

### How long does it take to make Red Lentil Curry?

Red Lentil Curry takes about 35 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Red Lentil Curry?

Yes. Cook Red Lentil Curry as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Red Lentil Curry?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.