This red lentil curry is packed with protein from the green peas and lentils. It’s also a great soy-free, gluten-free, low fat, low carb meal.
This meal is extremely easy to make and takes little culinary skill. If you want to jazz it up you can dice fresh yellow onion and minced garlic and water saute it first in the pot to give it a richer base.
Serving size: huge pot with plenty of leftovers 😉
Cook time: about 30 minutes start to finish.
- 15 ounce can tomato sauce
- 15 ounce can coconut milk (i prefer full fat but i used light in this pic)
- 15 ounce can petite diced tomatoes
- 15 ounce can sweet peas
- 2.5 cups uncooked dry red lentils
- 2 medium carrots (diced small)
- 2 cups vegetable broth
- 1 Tbs curry powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp turmeric
- 1/2 tsp ginger powder
- A pinch (less than 1/4 tsp) cayenne pepper (optional for added heat)
- Sea salt to taste when served
- Pita bread or vegan naan for dipping
I try to get no salt added canned goods whenever possible to keep the sodium very low.
- In a large pot add all the ingredients (except diced carrots) and stir.
- Bring to a boil stirring frequently as to not burn the bottom.
- Set to simmer with the lid on.
- After 8 minutes add the diced carrots. Keep lid on.
- Cook til red lentils are cooked (they sort of burst, become translucent, and soften (see pics below). But don’t overcook or it will turn to mush. (About 20 minutes or so)
- Serve with sea salt and hot pita.
*two other cooking options:
Crockpot. Throw in all the ingredients and cook on high for 5 to 6 hours.
Saute fresh chopped onion and minced garlic first in the pan. Then add your broth and red lentils and cook half way till aldente. Then add your remainder ingredients and cook till everything is tender and the lentils burst.
Notes and Pics: