Vegetarian Red Lentil Curry

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 03/8/22
Red Lentil Curry
Richard Jung / Getty Images
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 4 servings
Nutrition Facts (per serving)
275 Calories
8g Fat
45g Carbs
9g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 275
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 387mg 17%
Total Carbohydrate 45g 16%
Dietary Fiber 10g 34%
Total Sugars 6g
Protein 9g
Vitamin C 19mg 95%
Calcium 73mg 6%
Iron 4mg 21%
Potassium 1058mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is one of those vegetarian recipes that came about just because of the ingredients that we had on hand at the moment, which happened to be lentils, carrots, potatoes, and lots of Indian spices. Made with onions, garlic, scallions, curry powder, chili powder, carrots, and potatoes, this vegetarian and vegan lentil dish is a full meal in itself.

Ingredients

  • 2 tablespoons canola oil, or safflower oil

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 4 medium scallions, chopped

  • 1 tablespoon curry powder

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cayenne pepper, optional

  • 3 medium carrots, thinly sliced

  • 1 large or 2 medium potatoes, chopped into 1-inch chunks

  • 1 cup lentils

  • 2 cups vegetable broth

Steps to Make It

  1. Heat the garlic, onions and scallions in safflower or canola oil for a few minutes, about 3 to 4, just until onions are soft.

  2. Add the curry powder and chili powder and heat for just 1 minute.

  3. Add the carrots and potatoes, stirring to coat well with spices. Heat for a minute or two, just to give the carrots and potatoes a head start.

  4. Add vegetable broth and lentils. Heat, stirring occasionally for 15 to 20 minutes until lentils, potatoes and carrots are cooked through.