Lentil Curry

Serving size: 6 servings


  • 1 cup lentils, rinsed
  • 3 cups water
  • 1 cup brown rice
  • 2 cups water
  • 2 cloves of garlic
  • 1/2 onion, diced
  • 1 tbsp. extra-virgin olive oil
  • 16 oz. tomato sauce
  • 2/3 cup coconut milk, canned
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground ginger
  • 1/2 tsp. turmeric
  • 1 tsp. garam masala


  1. Rinse lentils and remove any debris. In a large saucepan, add 3 cups of water and lentils to pan, bring to a boil, reduce heat to simmer and cook for 20 minutes or until lentils are tender.
  2. In a separate pan, bring 2 cups of water and brown rice to a boil, reduce heat to simmer and cook 45-50 minutes or until rice is thoroughly cooked. Set aside when done.
  3. In a large frying pan, heat olive oil over medium heat. Add garlic and onion and cook until translucent. Add tomato sauce, coconut milk, and seasoning and cook another 5 minutes, stirring occasionally.
  4. Add cooked lentils, mixing well, and cook another 15-20 minutes over medium heat.
  5. Serve lentil mixture over rice. Top with cilantro if desired.

Nutrition per serving: 349 calories, 51 g carbohydrates, 51 mg cholesterol, 11 g fat, 11 g fiber, 13 g protein, 362 mg sodium, 8 g sugar.

Recipe from: simpleveganblog.com

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