High Protein Curried Lentils

Elevate your plant-based meal game with these High Protein Curried Lentils—a hearty, nutrient-packed dish bursting with bold flavors and wholesome goodness. Featuring protein-rich red lentils simmered in a rich blend of aromatic spices like cumin, coriander, and turmeric, this recipe gets its creamy, luscious texture from coconut milk and a boost of freshness from spinach and lemon juice. Quick and easy to prepare in under an hour, this dairy-free and gluten-free dish makes a perfect weeknight dinner or meal prep solution. Serve it warm over fluffy rice or pair it with soft flatbread, and don’t forget the cilantro garnish for a vibrant finishing touch. Perfect for vegans, vegetarians, or anyone looking to enjoy a high-protein, flavor-packed meal that’s as nourishing as it is delicious.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 2 tablespoons coconut oil
• 1 medium yellow onion
• 3 large garlic cloves
• 1 tablespoon fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 14-ounce can crushed tomatoes
• 1 14-ounce can coconut milk
• 2 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups fresh spinach
• 1 tablespoon lemon juice
• 0.5 cup fresh cilantro

Directions

Step 1

Rinse the lentils thoroughly under cold water until the water runs clear to remove any impurities. Set aside.

Step 2

Finely chop the onion, mince the garlic cloves, and grate the fresh ginger.

Step 3

In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.

Step 5

Add the curry powder, cumin, coriander, and turmeric to the pot. Stir well and cook for 1 minute, allowing the spices to toast and release their aroma.

Step 6

Pour in the crushed tomatoes and coconut milk. Stir to combine with the spices and bring to a simmer.

Step 7

Add the rinsed lentils and vegetable broth to the pot. Season with salt and black pepper. Stir well, then bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.

Step 9

Add the fresh spinach to the pot, stirring until it wilts into the lentils.

Step 10

Stir in the lemon juice and adjust the seasoning with more salt and pepper to taste, if necessary.

Step 11

Garnish the curried lentils with chopped fresh cilantro and serve hot over rice or with your favorite flatbread.

Nutrition Facts

Serving size	1727.2 grams (1727.2g)

Amount per serving	% Daily Value*
Calories	995

Total Fat 35.30g	45%
Saturated Fat 24.70g	123%
Polyunsaturated Fat 1.90g
Cholesterol 0mg	0%
Sodium 7724mg	336%
Total Carbohydrate 145.60g	53%
Dietary Fiber 31.70g	113%
Total Sugars 55.10g
Protein 33.80g	68%

Vitamin D 0IU	0%
Calcium 351mg	27%
Iron 26mg	144%
Potassium 3189mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 13.1%

Carbs: 56.3%