Vegetable Curry With Lentils

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Today, we have an incredibly delicious and hearty meal to share with you: Vegan Red Lentil Curry! This mouthwatering recipe packs a punch of spice and is just what you need to warm up during cold weather. Trust us when we say that this dish will become a staple in your weekly meal rotation!

Ingredients:

• 2 tablespoons of olive oil
• 1 large onion, chopped fine
• 1 tablespoon of curry powder
• 2 cups of red lentils, rinsed and drained
• 1 can of diced tomatoes (14.5 oz)
• 2 cups of cauliflower florets
• 3 garlic cloves, minced
• 1 tablespoon of maple syrup
• salt and black pepper to taste
• 2 tablespoons of chopped cilantro

Heat up the olive oil in a large pot or dutch oven over medium heat. Once hot, add in the onions and cook, stirring occasionally, until they turn soft and translucent. Add in the curry powder and continue to cook for another minute or so, stirring constantly to prevent burning.

Add in the rinsed lentils and a generous pinch of salt. Continue to cook the mixture for another 3 minutes, stirring occasionally to prevent sticking. Pour in the canned tomatoes along with their juice, then add in the cauliflower and garlic. Stir everything to combine, then add in enough water (about 4 cups) to just barely cover the entire mixture.

Stir in the maple syrup, cover the pot with a lid, and bring the curry to a steady simmer. Allow it to cook for about 25-30 minutes, or until the lentils and cauliflower have both turned tender. Give the curry a taste and adjust the seasoning as needed with additional salt and black pepper.

Serve with some steamed rice or a side of naan bread. This recipe is perfect for meal prepping as it makes a large batch, so be sure to store the leftovers in the fridge for quick and easy meals throughout the week!

We hope that you enjoy this delicious Vegan Red Lentil Curry recipe as much as we do. The combination of lentils and spices is sure to take you on a taste adventure!

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