Mixed lentil curry

Try this vegan, flavorful, and satisfying gluten-free mixed lentil curry! Easy to make and very healthy. Serve it with steamed rice or your favorite flatbread.

5 from 5 votes

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Course: Entrée, Main Course

Cuisine: Indian, Pakistani

Keyword: Mixed lentil curry

Prep Time: 15

Cook Time: 1

Servings: servings

Calories: 112kcal

Ingredients

½ cups mixed lentils - gram split lentils, red lentils, yellow lentils, whole green lentils, pigeon peas or any lentils available
3 cups water
1 teaspoon salt
2 tablespoons coconut oil
2 cloves garlic minced
1 teaspoon red chili flakes or ¼ teaspoon cayenne pepper
1 teaspoon cumin seeds
1 bay leaf
1 medium onion sliced
1 medium tomato chopped
½ teaspoon coriander powder
½ teaspoon curry powder
1/2 teaspoon garam masala

Instructions

Wash and soak lentils for at-least 2 hours.
In a saucepan add the soaked lentils with water, salt and turmeric.
Let the lentils boil until completely done, about 30-40 minutes.
In a separate pan, heat oil over medium-high heat. Stir in garlic, cumin seeds, chili or cayenne pepper and bay leaf. About one minute
When fragrant, add in sliced onions, chopped tomatoes, coriander powder, curry powder and garam masala.
Add boiled lentils and let them simmer in masala on low flame for 15-18 minutes.
Serve with some rice and fresh salad or with a fluffy naan bread.

Nutrition