Vegan Tomato Curried Lentils!
I have been loving lentils lately. After developing my Sweet Potato Lentil Curry recipe, I wanted to create another recipe featuring lentils that I could add to my rotation of meals. I went a little more simple with these Vegan Tomato Curry Lentils, but they’re still packed with flavour. These are great as a main meal served over brown rice with a side of veggies, but they would also make a nice side dish.
Lentils are a great source of iron and plant-based protein, and they’re also abundant in minerals and vitamins. By serving this meal with a side of your favourite veggies, it becomes a great balanced meal that will leave you feeling full and satisfied. It’s been perfect on these chilly rainy days we’ve been having during these last few weeks of winter.
For more of my favourite curry recipes, try my Sweet Potato Lentil Curry, Tomato Coconut Chickpea Curry, or my Pumpkin Curry with Chickpeas!
Vegan Tomato Curried Lentils
Ingredients
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 medium onion diced
- One 680 ml can of tomato sauce
- 2 cups dried lentils
- One 400ml can of coconut milk
- 1 cup of water
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon curry powder
Instructions
- Heat olive oil in a large pot over low-medium heat. Add the garlic and onions and cook until translucent, about 3-5 minutes.
- Add the tomato sauce, lentils, coconut milk, water and seasonings. Stir until combined. Let simmer with the lid on for about 30 minutes, until the lentils are soft and the liquid is absorbed.
- Serve over rice with your favourite veggies.
- *Note: I pre-soak my dried lentils in advance to help with digestion. This step is not necessary. If you are adding un-soaked lentils you may need to add additional water to reach your desired consistency.
