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

1. Sauté the onion in a large pot with a splash of oil over medium heat for 5 minutes until soft.
2. Add the garlic, ginger, and curry powder and cook 1 minute until fragrant.
3. Stir in the lentils, coconut milk, and broth. Bring to a boil, then simmer 20 to 25 minutes until the lentils break down.
4. Stir in the spinach until wilted and season with salt.
5. Serve over rice with a squeeze of lime if you like.

Tags: High-Protein Recipes, Budget Recipes

More recipes to try

• Chicken Breast Bowl
• Turkey Chili
• Salmon Sheet Pan Dinner

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.