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–+ servings
Lentil Curry Meal Prep

Discover the magic of Lentil Curry Meal Prep for easy weeknight dinners packed with flavor and nutrition Save time and money with this versatile recipe
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup dried lentils (red or green)
  • 1 large onion, diced
  • 2 medium carrots, chopped
  • 1 medium bell pepper (red or yellow), diced
  • 2 medium tomatoes, chopped
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon cayenne or red chili flakes (optional)
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 can full-fat coconut milk (optional)
  • 4 cups vegetable broth or water
  • 2 tablespoons olive oil or ghee
  • to taste salt and pepper
  • to garnish fresh spinach or cilantro

Equipment

  • Large pot or Dutch oven
  • Fine mesh strainer
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Wooden spoon
  • Storage containers

Method
 

  1. Rinse lentils in a fine mesh strainer under cold water and optionally soak for 20-30 minutes.
  2. Heat olive oil or ghee in a large pot over medium heat, then add diced onions and sauté for 5 minutes until translucent.
  3. Add minced garlic and ginger, cooking for 30 seconds until fragrant.
  4. Stir in chopped carrots, bell pepper, and tomatoes, cooking for an additional 3-4 minutes.
  5. Mix in curry powder, cumin, coriander, turmeric, and cayenne/red chili flakes, stirring for about 1 minute to bloom the spices.
  6. Add lentils and vegetable broth (and coconut milk, if using), stirring to combine.
  7. Bring the mixture to a boil, then reduce heat to low, cover slightly, and simmer for 25 minutes (red lentils) or 35 minutes (green lentils) until tender.
  8. Taste and adjust seasonings before serving.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 18gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 13gSugar: 6gVitamin A: 900IUVitamin C: 30mgCalcium: 90mgIron: 5mg

Notes

Feel free to mix and match vegetables according to your preference. This dish freezes well; let cool completely before storing in freezer-safe containers. For a spicier curry, you can increase cayenne or serve with hot sauce. Adding a tablespoon of tomato paste enhances flavor and color. To reheat, add a splash of water or broth to restore consistency.
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