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Lentil and Vegetable Curry

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • 1 1/2 cups red lentils rinsed
  • 1 can 14 oz light coconut milk
  • 2 cups low-sodium vegetable broth
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can 14.5 oz diced tomatoes
  • 2 carrots diced
  • 1 red bell pepper diced
  • 2 cups cauliflower florets
  • 4 cups fresh spinach
  • 2 tablespoons lemon juice
  • Salt to taste
  • Fresh cilantro for garnish
  • Cooked brown rice for serving

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and cook until softened, about 5 minutes.
  • Add garlic and ginger, cook for 1 minute until fragrant.
  • Add curry powder, cumin, turmeric, and cayenne. Cook for 30 seconds.
  • Add diced tomatoes and cook for 5 minutes.
  • Add lentils, coconut milk, and broth. Bring to a boil.
  • Add carrots, bell pepper, and cauliflower. Reduce heat and simmer for 20-25 minutes until lentils are tender.
  • Stir in spinach and cook until wilted.
  • Add lemon juice and season with salt to taste.
  • Serve over brown rice, garnished with cilantro.
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