Curried Lentils Recipe

Name: Curried Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Medium Onion, Diced; 1 whole Green Pepper, Diced; 4 cloves Garlic, Peeled And Minced; 1 can (14.5 Oz. Can) Diced Tomatoes; 1/2 cups Baby Carrots, Halved; 2 Tablespoons Curry Powder; 1 Tablespoon Cumin; 1 teaspoon Red Pepper; 3 cups Water; 1 cup Brown Lentils; 2 cups Fresh Spinach

Servings: persons

2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
1 whole Green Pepper, Diced
4 cloves Garlic, Peeled And Minced
1 can (14.5 Oz. Can) Diced Tomatoes
1/2 cups Baby Carrots, Halved
2 Tablespoons Curry Powder
1 Tablespoon Cumin
1 teaspoon Red Pepper
3 cups Water
1 cup Brown Lentils
2 cups Fresh Spinach

1
1.
2
Heat up olive oil on medium heat in a large skillet.
3
Combine onions, green pepper and garlic.
4
Cook until fragrant.
5
2.
6
Add in tomatoes, carrots and seasoning (you can add more or less depending on your taste).
7
Stir together well and let simmer for 5 minutes.
8
3.
9
Pour in the water and lentils.
10
Let it cook and stir occasionally until most of the water has been absorbed.
11
4.
12
Stir in spinach and let wilt about 3 minutes.
13
Serve over basmati rice and/or with my Imitation Naan (see my recipe box).

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Medium Onion, Diced, 1 whole Green Pepper, Diced, 4 cloves Garlic, Peeled And Minced, and more.

Yes, Curried Lentils falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Lentils

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