Indian · Dinner

Quick Red Lentil Curry

Name: Quick Red Lentil Curry
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 125 g Red lentils; 260 ml Water; 100 ml Light soy cream; 120 g Frozen leaf spinach; 1 handful Cherry tomatoes; 1 cloves Garlic; 1 tsp Vegetable Broth; 1 tsp Curry powder; Sesame seeds; Salt; Black pepper; 2 slices Whole-grain sourdough bread

A creamy one-pot lentil curry with spinach and cherry tomatoes, ideal for a fast weeknight meal or meal prep lunch.

2

Servings

15 min

Cook time

422

Calories

23 g

Protein

Plan this recipe

Ingredients

12 items

Servings

2

125 g Red lentils
rinsed
260 ml Water
100 ml Light soy cream
or coconut milk
120 g Frozen leaf spinach
frozen blocks, or fresh
1 handful Cherry tomatoes
1 cloves Garlic
1 tsp Vegetable Broth
powder
1 tsp Curry powder
Sesame seeds
optional topping
Salt
to taste
Black pepper
to taste
2 slices Whole-grain sourdough bread
as side

Required equipment

Stovetop

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Instructions

9 steps

1
Rinse 125 g Red lentils thoroughly under cold water.
2
Add the rinsed Red lentils to a pot.
3
Add 120 g Frozen leaf spinach and 1 handful Cherry tomatoes to the pot.
4
Add 1 tsp Curry powder, 1 tsp Vegetable Broth (powder), Salt, and Black pepper.
5
Chop 1 cloves Garlic and add it to the pot.
6
Add 100 ml Light soy cream and 260 ml Water.
7
Stir everything well to combine.
8
Cook on the stove for about 15 minutes until the Red lentils are tender and the curry is creamy.
9
Top with Sesame seeds if desired and serve with 2 slices Whole-grain sourdough bread.