Curried Lentil , Vegan And Gluten Free Lentil Curry , Black Lentil Curry Soup (English)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often less expensive.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored to taste and are often cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats while canola oil is often less expensive.

Place a pan on medium high heat and add the oil.

Once the oil is hot, add the chopped onions and cook until they start to brown, about 3 minutes.

Add the finely chopped tomatoes, ginger-garlic paste, red chilies, turmeric, ground coriander, ground cumin, and finely sliced green chilies.

Do not add salt at this stage as the canned lentils contain some salt.

Mix all the ingredients and cook for a few minutes.

Add 0.25 cup of water and cook until it comes to a boil.

Cover and let it cook for about 4 to 5 minutes.

Check the masala after 4 minutes; the tomatoes and onions should be softened and some water should have evaporated.

Cook on medium high heat until all the water has evaporated and the masala releases some oil.

Add the lentils along with all the liquid from the can and then add another 0.25 cup of water.

Mix the water with the lentils and check if it needs more salt; add only 0.5 teaspoon of salt to avoid it becoming too salty.

Cover the lentil curry and let it cook until it comes to a boil, then cook for another 3 to 4 minutes.

Mash the lentils with a potato masher for a mushy texture if desired.

Shut the heat off when the lentil curry is perfectly cooked.

Before serving, sprinkle some chopped fresh coriander and garam masala.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary