This tasty, vegan and nut-free curry lentils dish is a healthy, gluten-, egg- and lactose-free lunch recipe made with lentils, yellow onions, coconut milk and tomato sauce.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy |
⏱ 58 mins – easy
🍽 6 servings – 435 kcal per serving
|
Serving
229g |
Fat
20g |
Sat. fat
14g |
Sodium
217mg |
|
Carbs
49g |
Fibers
9g |
Sugars
6g |
Proteins
18g |
INGREDIENTS
- 2 cups lentils
- 1 yellow onion
- 1 bunch cilantro
- 1 tomato
- 14 oz coconut milk
- 14 oz tomato sauce
- ¼ tsp curry powder
- ¼ tsp turmeric
- ¼ tsp ginger
- ¼ tsp ground cloves
- ¼ tsp cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- 1 tbsp vegetable oil
TOOLS
- 1 knife
- 1 pot
- 1 saucepan
- 1 wooden spoon
- 2 lids
STEPS
Peel and dice a yellow onion. Then, chop tomato and cilantro.
Boil 4 cups of water in a pot for 3 minutes.
Add lentils to the pot and cover it with a lid.
Boil lentils for 10 minutes.
Drain boiled lentils in a colander.
Heat vegetable oil in a saucepan over medium temperature. Stir in onions with a wooden spoon. Add cilantro, tomatoes, coconut milk, tomato sauce, curry powder, turmeric powder, ginger powder, ground cloves, cumin, salt, and cayenne pepper. Cover the pan with a lid and cook for 30 minutes. Turn off the heat and remove the lid to get curry flavored lentils.
It’s ready to be served !
