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Curried Lentils

These Curried Lentils are packed with flavor! A cozy, spiced dish that's easy to prepare and perfect for any night of the week.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Comfort Food, Healthy, Vegan
Servings: 4 servings

Ingredients

  • 4 tsp olive oil For sautéing and adding richness
  • 1 onion diced in 1/4 inch pieces
  • 1 tsp minced garlic A flavor booster
  • 1 tsp sweet curry powder For warmth and sweetness
  • 1 tsp hot curry powder For a kick of heat (adjust to taste)
  • 1 cup dried brown lentils rinsed
  • 1 14.5 oz can vegetable broth Adds umami and moisture
  • 1/4 cup water plus more as needed
  • 1/2 cup chopped parsley Freshness and color (or less)
  • Salt and pepper to taste

Instructions

  • Begin by heating the olive oil in your large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for 5-7 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Add both the sweet and hot curry powders to the pot. Stir well to coat the onions and garlic, allowing the spices to bloom for about a minute.
  • Next, add the rinsed lentils to the pot. Stir to combine, ensuring the lentils are well-coated with the spice mixture.
  • Pour in the vegetable broth and 1/4 cup of water. Stir everything together and bring the mixture to a gentle boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes or until the lentils are tender. Stir occasionally and add more water if necessary to prevent sticking.
  • Once the lentils are cooked to your desired tenderness, stir in the chopped parsley and season with salt and pepper to taste. Remove from heat and let sit for a few minutes before serving.

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Serving Bowl

Notes

  • These Curried Lentils can be stored in airtight containers in the fridge for up to 5 days.
  • They freeze beautifully; portion them out into freezer-safe containers for up to 3 months.
  • Reheat with a splash of water if they thicken too much after refrigeration.