Red lentils are a nutritional powerhouse- 30% of their calories are from protein and they are an excellent source of iron. They are also one of the most versatile lentils since they just about melt into whatever you put them into. My husband isn’t a big fan of lentils, since the brown lentils can remain very firm to the tooth even when cooked, but he loves red lentils since they soften up so completely. And they are a very economical choice, too. Even organic lentils by the pound are very affordable and a great way to get protein, iron and fiber into your diet.
This curry cooks up to be more like a gravy than a thick, stand alone curry. It’s best eaten over rice and I’ve selected a lovely brown basmati to serve with it, although it would also be excellent with potatoes in it as well. It does take about an hour to cook, but most of that is prep and it will simmer on its own quite nicely, with the added bonus of making your house smell heavenly. I have a mad love affair with the folks at Better than Bullion and I’m using their No-Chicken Base here with water, but you can also use an equal amount vegetable stock in place of the bullion and water.
The red lentils will almost melt into the broth and serve to thicken it (but not too much) and give the curry a lovely silken feel. There’s no added fat in this dish but you’d never know it. The lentils and the Better than Bullion make it taste much richer and decadent than it is, which is great for your waistline!
A quick note- I haven’t confirmed that Better Than Bullion is Gluten Free, so if that is an issue for you please double check.
1.5 cups red lentils
7 cups water
3T Better than Bullion No Chicken Base
3 T mild curry powder (my favorite is from Penzey’s spices, but curry powders are widely available)
2T garlic powder
2 12 oz bags mixed frozen vegetables (you could use anything you like, but I went for traditional carrots-green beans-corn-peas)
2-3 cups prepared brown or white basmati rice
Add the lentils and water to a large stock pot and bring to a boil. Add seasonings and No-Chicken Base. Cover and reduce heat to a simmer. Allow to simmer covered for 45 minutes, stirring occasionally. This is a great time to cook your rice if you haven’t already done so. Remove cover and add the frozen vegetables, and cook uncovered another 10-15 minutes or until the vegetables are tender. Serve over rice. Enjoy!
Red Lentil Curry- Low Fat, Vegan, Gluten Free
- 1.5 cups red lentils
- 7 cups water
- 3 T Better than Bullion No Chicken Base
- 3 T mild curry powder my favorite is from Penzey's spices, but curry powders are widely available
- 2 T garlic powder
- 2 12 oz bags mixed frozen vegetables you could use anything you like, but I went for traditional carrots-green beans-corn-peas
- 2-3 cups prepared brown or white basmati rice
- Add the lentils and water to a large stock pot and bring to a boil.
- Add seasonings and No-Chicken Base. Cover and reduce heat to a simmer.
- Allow to simmer covered for 45 minutes, stirring occasionally. This is a great time to cook your rice if you haven't already done so.
- Remove cover and add the frozen vegetables, and cook uncovered another 10-15 minutes or until the vegetables are tender.
- Serve over rice.
5 thoughts on “Simple Red Lentil Curry Recipe- Low Fat, Vegan, Gluten Free”
I have been looking for nice vegetarian recipes, thank you for this one 🙂
I like Better than Bullion and use it a lot. This looks wonderful. Thanks.
I have been losing weight so I have been on the search for different things that are low calorie and healthy, this looks so good thanks I will book mark this page.
This does sound so good. I tried red lentils someone gave me some soup they made with curry, too. It was soo good I want to try this!
I think I could eat this every day! This sounds delicious.