Spicy Red Lentil Curry (Dahl)
Creamy, comforting, and full of plant-based proteins: my Spicy Red Lentil Curry is everything you need to warm yourself up during these first Autumnal days!
Ingredients
- 1 cup Lentils - brown
- 0.75 lb Potatoes of choice
- 2 Jalapenos finely diced
- 1 Onion diced
- 1 Bell pepper diced
- 1 Tomato medium, diced
- 4 cloves Garlic minced
- 1 cup Vegetable broth
- 28 oz Tomato puree
- 1 cup Nonfat Greek yogurt or light coconut milk
- 1 tsp Honey
- 1 tbsp Olive oil
Seasonings
- 1 1/2 tbsp Curry powder
- ½ tbsp Mustard seeds optional
- ½ tbsp Fenugreek seeds optional
- ½ tsp Paprika
- 2 tsp Cumin
- 1 tsp Garam masala
- ½ tsp Ginger ground
- ¼ tsp Cayenne optional
- Sea salt to taste
Instructions
- Heat a large pan with olive oil or coconut oil.
- Add diced onions, garlic, and green pepper to the pan. Cook until fragrant on high heat for about 2 minutes.
- Turn the pan down to a medium low, and allow to cool slightly.
- With the skilled over medium, add fenugreek and mustard seeds - this is why we turned the pan down to low. The seeds will pop all over the kitchen!
- Cook the seeds for a few minutes.
- Add all of the rest of the ingredients and seasonings except for the yogurt and sea salt, and stir to combine.
- Do not add the salt until the lentils are done cooking! The sea salt slows down the cooking process of the lentils.
- Bring to a simmer and cover. Cook for about 30 minutes or until the lentils are soft.
- Remove the pan from the burner. Stir in the yogurt (or light coconut milk) and add salt to taste.
- Serve over brown rice or with naan!
Notes
Nutrition
Nutrition Facts
Spicy Red Lentil Curry (Dahl)
Amount per Serving
Calories
326
% Daily Value*
Fat
3
g
5
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
571
mg
25
%
Potassium
682
mg
19
%
Carbohydrates
48
g
16
%
Fiber
13
g
54
%
Sugar
29
g
32
%
Protein
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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