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Red lentil curry (gluten free, vegan)

Red lentil curry

Tania Pilcher | Fit Foodie Nutter
4 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine Indian

Ingredients
  

  • 300 g red lentils , washed & drained
  • 1 400g (14oz) tin chopped tomatoes
  • 1 white onion , chopped
  • 2 garlic cloves , crushed
  • 1.5 - 2 litre vegetable stock
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes (optional)
  • Juice of 1 lemon
  • 1 tbsp rapeseed oil (or olive oil)
  • Salt & pepper to taste
  • A bunch of fresh parsley

Instructions
 

  • 1. Fry the onions & garlic on a medium low heat with 1 tbsp of oil until golden brown. Add all the spices & juice of 1 lemon, stir & cook for a further 2 minutes.
  • 2. Add the lentils & chopped tomatoes, stir and cook for 5 minutes on a medium heat.
  • 3. Pour in 1.5L vegetable stock, cook for around 8-10 minutes to reduce the liquid. Cover with a lid and cook for a further 15 minutes until the lentils are cooked through. If the curry looks too thick, just add a little more stock.
  • 4. Season with salt & pepper and garnish with fresh parsley just before serving.