Oh my goodness, let me tell you about my love for this Lentil Curry Bowl! It’s hearty, comforting, and bursting with flavor—everything you want in a meal! I stumbled upon this recipe during a chilly evening when I was craving something warm and satisfying. The blend of spices combined with the creamy coconut milk and tender lentils is simply divine. Plus, it’s packed with nutrients, so I don’t feel guilty about diving in for seconds! Trust me, once you try it, you’ll be making this your go-to dish for quick weeknight dinners. It’s so easy to whip up, and every bite is a hug in a bowl!

Ingredients List

1 cup lentils, rinsed
2 cups vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 can (13.5 oz) coconut milk
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 cup fresh spinach, roughly chopped
Salt, to taste
1 tablespoon olive oil

How to Prepare Lentil Curry Bowl

Now, let’s dive into making this delicious Lentil Curry Bowl! It’s super straightforward, and I promise you’ll enjoy every step of the process. Gather your ingredients, and let’s get started!

Step-by-Step Instructions

First things first, rinse your lentils under cold water until the water runs clear. This step helps remove any debris and ensures they’re clean for cooking.
In a large pot, heat the olive oil over medium heat. You want it hot enough to sizzle but not smoking!
Add the chopped onion to the pot and sauté it for about 5 minutes, or until it becomes translucent. This adds a lovely base flavor to your curry.
Next, toss in the minced garlic and grated ginger. Sauté for another minute, letting those aromas fill your kitchen—trust me, it’s heavenly!
Now, stir in the curry powder, cumin, and turmeric, allowing the spices to bloom for about 30 seconds. This step really amps up the flavor!
Add the rinsed lentils and vegetable broth to the pot. Bring everything to a rolling boil, then reduce the heat to low, covering the pot and letting it simmer for 25-30 minutes until the lentils are tender.
Once the lentils are soft, stir in the coconut milk and chopped spinach, cooking for an additional 5 minutes until the spinach is wilted.
Finally, season with salt to taste. Give it a good stir and serve warm in bowls. Enjoy the cozy goodness!

Nutritional Information

This Lentil Curry Bowl is not only delicious but also packed with nutrients! Each serving contains approximately 350 calories, 15g of fat, and 15g of protein, making it a satisfying and wholesome meal. You’ll also get 45g of carbohydrates and a generous 15g of fiber to keep you feeling full and energized. Plus, with no cholesterol, it’s a heart-healthy option you can feel good about!

Why You’ll Love This Recipe

Quick and easy to prepare, perfect for busy weeknights
Packed with flavor from aromatic spices and creamy coconut milk
Nutritious and hearty, keeping you satisfied and energized
Vegan-friendly, making it a great option for everyone
Versatile—enjoy it as is or pair it with rice or naan for a more complete meal

Tips for Success

To make your Lentil Curry Bowl truly shine, I’ve got a few handy tips! First, don’t be shy with the spices—if you like it spicier, just add a pinch of cayenne pepper or a bit more curry powder. You can also experiment with different types of lentils; red lentils cook faster and become creamy, while green lentils hold their shape better. If you’re not a fan of spinach, feel free to swap in kale or Swiss chard for an extra nutrient boost!

For added texture, consider tossing in some diced bell peppers or carrots when you sauté the onions. And if you have any leftover veggies lurking in your fridge, toss those in too! Trust me, this curry is all about flexibility and making it your own!

Serving Suggestions

When it comes to enjoying your Lentil Curry Bowl, I highly recommend serving it with a side of fluffy basmati rice or warm, pillowy naan. The rice soaks up all that delicious curry sauce, while the naan is perfect for dipping and sopping up every last bit. You could even add a simple cucumber salad or some roasted vegetables on the side for a fresh crunch. It’s all about making it a cozy, complete meal!

Storage & Reheating Instructions

To store any leftover Lentil Curry Bowl, simply transfer it to an airtight container and pop it in the fridge, where it will keep well for up to 3 days. When you’re ready to enjoy it again, just reheat in a saucepan over medium heat, stirring occasionally until warmed through. If it looks a bit thick, add a splash of vegetable broth or water to bring it back to that lovely, creamy consistency. Enjoy your delicious leftovers!

FAQ Section

Can I use dried lentils instead of canned? Absolutely! This recipe is perfect for dried lentils—just make sure to rinse and soak them in water beforehand for a couple of hours to shorten cooking time.

What can I substitute for coconut milk? If you’re not a fan of coconut milk, you can use almond milk or cashew cream for a different flavor. Just keep in mind it won’t be as creamy, but still delicious!

Can I make this ahead of time? Yes, this Lentil Curry Bowl actually tastes even better the next day! Just store it in the fridge and reheat when you’re ready to dig in.

Is this recipe gluten-free? Yes! All the ingredients used are naturally gluten-free, making it a great option for anyone with gluten sensitivities.

For more delicious recipes, check out our all recipes page!

For a great side dish, consider making honey-glazed carrots to accompany your meal.

Additionally, if you’re interested in exploring more plant-based options, you might enjoy this spicy chickpea spinach curry.

For more information on the health benefits of lentils, you can visit Healthline.

Lentil Curry Bowl: 7 Heartwarming Reasons to Love It

Author: Lisa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian
Diet: Vegan

Print Recipe

Description

A hearty lentil curry bowl packed with flavor and nutrients.

Instructions

Rinse lentils under cold water.
In a pot, heat olive oil over medium heat.
Add chopped onion and sauté until translucent.
Add garlic and ginger, sauté for another minute.
Stir in curry powder, cumin, and turmeric.
Add lentils and vegetable broth, bring to a boil.
Reduce heat and simmer for 25-30 minutes until lentils are tender.
Stir in coconut milk and spinach, cook for 5 more minutes.
Season with salt to taste.
Serve warm in bowls.

Notes

Adjust spices according to your taste.
Serve with rice or naan for a complete meal.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 3g
Sodium: 500mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg

Keywords: Lentil Curry Bowl

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