Brown Lentil Curry
Brown lentil curry is a nutritious, flavorful dish perfect for vegetarian and vegan diets. Rich in protein and fiber, it combines hearty lentils with aromatic spices, creating a satisfying meal. This easy-to-make curry can be enjoyed with rice, or naan.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Lentils (brown)
- 50 ml Oil
- 1 tsp Cumin Seeds (jeera)
- 3 cloves Garlic
- 1 Onion
- 2 Tomatoes
- 2 Green Chillies
- 1 tsp Salt
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 handful Coriander
- 1 litre Water
Instructions
- 1
In a large pan or pot, pour in the oil and heat it over medium heat until it shimmers.
- 2
Add the jeera (cumin seeds) and minced garlic and sauté for 1-2 minutes, stirring frequently to prevent burning.
- 3
Add finely chopped onions to the pan. Stir well to coat them in the oil and cook for 4-5 minutes, or until the onions turn translucent and start to brown slightly around the edges.
- 4
Stir in chopped tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to break down into a sauce.
- 5
Add in your spices and add green chillies. Cook for another 3-4 minutes, stirring constantly, to ensure the spices are well combined and the raw smell of the spices cooks off.
- 6
Add a splash of water to prevent the spices from burning.
- 7
Add the rinsed and drained brown lentils to the pan. Stir them into the mixture and cook for 3-4 minutes on medium heat, allowing the lentils to absorb the flavors.
- 8
Pour in the water. Stir to combine, then cover the pan with a lid. Reduce the heat to medium-low and let it simmer for 35-40 minutes, or until the lentils are tender and fully cooked. Check occasionally and stir to prevent sticking, adding more water if necessary.
- 9
Once the lentils are cooked and the mixture has thickened to your desired consistency, remove the lid and turn off the heat. Garnish with freshly chopped coriander leaves before serving.