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Lentil and Vegetable Curry

Nutrition Facts:


320 Calories: 320, 15g Protein, 43g Carbohydrates, 10g Fat

4 Servings


  • 1 tablespoon coconut oil

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon grated ginger

  • 2 carrots, diced

  • 1 bell pepper, diced

  • 1 cup diced tomatoes

  • 1 cup coconut milk

  • 1 cup vegetable broth

  • 1 cup dried red lentils

  • 2 teaspoons curry powder

  • 1 teaspoon turmeric

  • Salt and pepper to taste

  • Fresh cilantro for garnish


  1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent.

  2. Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.

  3. Add the diced carrots, bell pepper, tomatoes, coconut milk, vegetable broth, red lentils, curry powder, turmeric, salt, and pepper to the pot. Stir well to combine.

  4. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes until the lentils and vegetables are tender.

  5. Adjust the seasonings to taste. If desired, use an immersion blender to partially blend the curry for a thicker consistency.

  6. Serve the lentil and vegetable curry hot, garnished with fresh cilantro. It can be enjoyed with rice or naan bread.

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