Savory, rich, and ultra creamy curried lentils. All made in one-pot and with simple ingredients.
Many of you have requested one-pot recipe. I’m all on board with that request.
Despite being a food blogger and cooking as my job, I tend to make relatively lazy and simple meals most days. Whether that is throwing together vegetables in a pan and serving it with 90-second rice or reheating leftovers from my recipe testing. My daily eating is not as glamorous as you may think.
It’s these kinds of recipes that make my life, and I am sure all of your lives, just a little bit easier.
One pot? Less to clean up. We all know cleaning the dishes is the worst part of cooking.
I call these “curried lentils” because it isn’t quite a lentil curry. Yes, it has curry powder in it, but it really is just a comforting, creamy conglomeration of lentils, tomatoes, spices, and vegetables.
What I love so much about this recipe is it utilizes pantry-friendly ingredients, such as dried spices, onions, garlic, lentils, and canned tomatoes. You are more than welcome to swap out the fresh vegetables for frozen!
I recommend serving this dish with rice and/or toasted flatbread (naan, pita, etc).
If you’re also in to comforting, warm dishes like this I suggest checking out these recipes on my site:
Creamy Sweet Potato Coconut Stew
These One-Pot Curried Lentils are…
- Savory and rich
- Creamy
- Simple and easy
- Healthy and nutrient-rich
- Oh so delicious!
Savory, rich, and ultra creamy curried lentils. All made in one-pot and with simple ingredients.
- 1 tbsp coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ tsp ground ginger
- 1 cup chopped veggies of choice (I used broccoli and carrot)
- 1 cup cooked red lentils
- 2 tbsp curry powder
- 2 tbsp tomato paste
- 1 cup diced, canned tomatoes
- ½ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
- Juice from ½ lemon
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Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add onion, garlic, ground ginger, curry powder, and a generous pinch of salt. Saute for 3-4 minutes until onions are soft and translucent. Stir in tomato paste. Cook for 1 minute.
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Pour in diced tomatoes and smash them a bit with the back of a fork. Bring to a simmer and cook for 4 minutes. Add cooked lentils and vegetables of choice. Reduce heat to simmer, cover, and cook for 15 minutes. Add salt and pepper as needed. Stir in lemon juice.
