Red Lentil Recipes Vegan

Embark on a culinary journey with a vibrant and aromatic dish that celebrates the rich flavors of vegan cuisine – Spicy Red Lentil Curry. This recipe elevates the humble red lentil to new heights, infusing it with a tantalizing blend of spices and wholesome ingredients. Perfect for both weekday dinners and special occasions, this hearty curry promises a symphony of tastes that will delight vegans and non-vegans alike.

Ingredients and Preparation: To craft this culinary masterpiece, gather the following ingredients: red lentils, coconut oil, onion, garlic, ginger, turmeric, cumin, coriander, chili powder, diced tomatoes, coconut milk, vegetable broth, salt, pepper, and fresh cilantro. Begin by rinsing and draining the red lentils, then proceed to sauté finely chopped onions in fragrant coconut oil until translucent. Add minced garlic and grated ginger, infusing the base with depth and warmth.

The Aromatic Infusion: The heart of this curry lies in its exquisite blend of spices. Sprinkle ground turmeric, cumin, coriander, and a touch of chili powder into the pot, allowing the spices to toast and release their essence. The kitchen fills with an irresistible aroma, signaling the beginning of a culinary adventure.

Harmonious Fusion: Next, introduce the star ingredient – red lentils, along with diced tomatoes bursting with freshness and a can of creamy coconut milk. To achieve the perfect consistency, pour in vegetable broth or water, allowing the ingredients to meld into a harmonious union. Simmer gently, stirring occasionally, until the lentils soften and the curry reaches a sumptuous thickness.

Seasoning and Garnish: Season the curry with a delicate balance of salt and pepper, adjusting to taste. The final flourish comes with a generous sprinkle of freshly chopped cilantro, adding a burst of color and freshness. This garnish not only enhances the visual appeal but also elevates the flavor profile, inviting eager taste buds to savor each bite.

Serving Suggestions: Present this culinary masterpiece in all its glory, ladled generously over a bed of fluffy rice or alongside warm, pillowy naan bread. The velvety texture of the curry complements the starchiness of the rice or the satisfying chew of the naan, creating a symphony of textures on the palate.

Conclusion: In conclusion, Spicy Red Lentil Curry transcends the boundaries of vegan cooking, offering a feast for the senses that is both nourishing and indulgent. Whether shared with loved ones or savored in solitary bliss, this dish embodies the essence of culinary artistry, inviting all who taste it to embark on a gastronomic adventure unlike any other.

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Red Lentil Recipes Vegan


  • 1 cup red lentils, rinsed and drained
  • 1 tablespoon coconut oil or vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth or water
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread (for serving)


  1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot, and cook for another 2 minutes, stirring frequently.
  3. Stir in the ground turmeric, cumin, coriander, and chili powder. Cook the spices for about 1 minute until fragrant.
  4. Add the rinsed red lentils, diced tomatoes (with their juices), coconut milk, and vegetable broth (or water) to the pot. Stir well to combine.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender and the curry has thickened to your desired consistency. Stir occasionally to prevent sticking.
  6. Season the curry with salt and pepper to taste. Adjust the seasoning as needed.
  7. Serve the spicy red lentil curry hot over cooked rice or with naan bread. Garnish with chopped fresh cilantro.

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