Fully‑fledged lunch for 5 people (or a meal prep), ready in 35 minutes? This lentil curry is super easy. Red lentils are a game‑changer because you don't have to soak them, they are cooked quickly and bring 19g of plant protein per portion. You will appreciate this dish on busy days as a make‑ahead lunch you can just heat up.
Shop ingredients
Nutrition (1 serving)
- 495 kcal
- 71 g carbohydrates
- 13 g fats
- 19 g protein
Per 5 portions
- 250 g red lentils
- 2 tbsp olive oil
- 1/2 onion
- 2 cloves garlic
- 1 tsp turmeric
- 2 tsp curry spices
- pepper
- 2 tsp salt
- 120 ml water
- 160 g coconut milk
- 500 ml vegetable broth
- 425 g tomato passatas
- 250 g of basmati rice
- pinch sweet paprika
Instructions
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Cook the rice according to the instructions.
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Fry onions and garlic with some oil.
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Add the seasoning and mix.
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Add rinsed lentils, tomato paste, salt, pepper and vegetable stock.
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Once it's boiling, lower the heat to medium and leave to simmer for 20 minutes, until the lentils are tender.
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You can add some water if the liquid is evaporating.
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After 20 minutes, add in coconut milk, mix and cook for some more time.
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Serve with rice and topped with parsley. Enjoy!
