High Protein Red Lentil Curry

Packed with plant-based power, this High Protein Red Lentil Curry is a wholesome, one-pot wonder that’s both comforting and nutritious. Bursting with flavors from aromatic spices like cumin, coriander, and turmeric, this creamy curry features tender red lentils simmered to perfection in a rich coconut milk and tomato base. Fresh spinach adds an extra dose of greens, while a squeeze of lemon juice brightens the dish with a zesty touch. Ready in just 40 minutes, this protein-packed vegan recipe is perfect for meal prep, and it pairs beautifully with fluffy basmati rice or warm naan bread. Whether you're looking for a hearty weeknight dinner or a satisfying way to boost your protein intake, this red lentil curry is a go-to crowd-pleaser!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 2 tablespoons coconut oil
• 1 medium onion
• 4 garlic cloves
• 1 tablespoon fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 0.5 teaspoon cayenne pepper
• 14 ounces canned diced tomatoes
• 1 can light coconut milk
• 2 cups vegetable broth
• 3 cups spinach
• 1 tablespoon lemon juice
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro

Directions

Step 1

Rinse the red lentils under cold running water until the water runs clear. Set aside and let them drain.

Step 2

Finely chop the onion and mince the garlic cloves. Grate the fresh ginger.

Step 3

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

Step 4

Add the minced garlic and grated ginger to the pot, stirring frequently for about 1 minute, until fragrant.

Step 5

Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper, cooking for another minute.

Step 6

Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir the mixture well to combine.

Step 7

Add the rinsed red lentils to the pot and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and let simmer for about 20 minutes, or until the lentils are tender.

Step 9

Stir in the fresh spinach, cooking for an additional 2-3 minutes, until the spinach is wilted.

Step 10

Add the lemon juice, salt, and black pepper, stirring to incorporate all flavors.

Step 11

Before serving, garnish with freshly chopped cilantro.

Step 12

Serve hot with rice or naan on the side for a complete meal.

Nutrition Facts

Serving size	1765.2 grams (1765.2g)

Amount per serving	% Daily Value*
Calories	1151

Total Fat 65.20g	84%
Saturated Fat 43.20g	216%
Polyunsaturated Fat 5.40g
Cholesterol 8mg	3%
Sodium 5342mg	232%
Total Carbohydrate 117.70g	43%
Dietary Fiber 34.30g	122%
Total Sugars 34.20g
Protein 37.50g	75%

Vitamin D 0IU	0%
Calcium 435mg	33%
Iron 24mg	134%
Potassium 3521mg	75%

*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: 48.6%

Protein: 12.4%

Carbs: 39.0%