This Lentil Curry is a warming, protein-packed vegan dish, full of flavor and perfect for weeknight dinners or meal prep.

Scale

1 tablespoon coconut oil or olive oil

1 medium onion, diced

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

1 ½ cups red or green lentils, rinsed

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 can (14 oz) coconut milk

Salt and black pepper, to taste

Fresh cilantro, for garnish

Cooked rice or naan, for serving

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1. Heat coconut or olive oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until soft.

2. Stir in curry powder, cumin, and turmeric; cook 1 minute.

3. Add lentils, diced tomatoes, and vegetable broth; bring to a boil.

4. Reduce heat and simmer 25–30 minutes until lentils are tender.

5. Stir in coconut milk and cook 5 more minutes; season with salt and pepper.

6. Garnish with cilantro and serve with rice or naan.

Adjust spices to taste, adding cayenne for heat.

Add vegetables like spinach, peas, or bell peppers.

Blend part of the lentils for creamier curry.

Store in fridge up to 4 days or freeze up to 2 months.