• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • My Story
  • Recipes
  • Wellness & Travel
  • Work with me

 logo

November 2, 2017

RED LENTIL CURRY

Pin118
Share
Yum
Email
118 Shares
Jump to Recipe Print Recipe

A good old curry… I don’t think you can ever go wrong with this firm family favourite. If you are lucky to have some curry left over, it tastes even better the next day. Vegan & gluten free.

Red lentil curry (gluten free, dairy free, vegan)

The secret to a flavoursome curry is cooking it on low temperature over a longer period of time. This way the meat will absorb all the delicious flavours from the spices and become very tender and juicy. However, I find that vegetable curries don’t need much time to cook, therefore the are on my top favourite list of quick and healthy family meals.

Red lentil curry (gluten free, vegan)

My next door Indian neighbour starts cooking her curries in the morning and all the spicy wafts make me want to invite myself to their dinner table… My neighbour has promised to show me how she makes her curries and I’m way too eager to learn her secrets.

Red lentil curry (gluten free, dairy free, vegan)

For now though, I hope you enjoy this fuss free yet delicious and healthy red lentil curry.

Thank you for stopping by.

Healthfully yours,

Tania x

Red lentil curry (gluten free, vegan)

Red lentil curry

Tania Pilcher | Fit Foodie Nutter
4.5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cuisine Indian

Ingredients
  

  • 300 g red lentils , washed & drained
  • 1 400g (14oz) tin chopped tomatoes
  • 1 white onion , chopped
  • 2 garlic cloves , crushed
  • 1.5 - 2 litre vegetable stock
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes (optional)
  • Juice of 1 lemon
  • 1 tbsp rapeseed oil (or olive oil)
  • Salt & pepper to taste
  • A bunch of fresh parsley

Instructions
 

  • 1. Fry the onions & garlic on a medium low heat with 1 tbsp of oil until golden brown. Add all the spices & juice of 1 lemon, stir & cook for a further 2 minutes.
  • 2. Add the lentils & chopped tomatoes, stir and cook for 5 minutes on a medium heat.
  • 3. Pour in 1.5L vegetable stock, cook for around 8-10 minutes to reduce the liquid. Cover with a lid and cook for a further 15 minutes until the lentils are cooked through. If the curry looks too thick, just add a little more stock.
  • 4. Season with salt & pepper and garnish with fresh parsley just before serving.
Making this? I'd love to see!Tag your snaps @Fit.Foodie.Nutter and #fitfoodienutter

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)

Related Posts:

  • GRILLED NECTARINE & LENTIL SALAD
    GRILLED NECTARINE & LENTIL SALAD
  • 20 MINUTE VEGAN RED THAI CURRY RAMEN
    20 MINUTE VEGAN RED THAI CURRY RAMEN

Filed Under: Dinner, Recipe Tagged With: curry, dairy free, dinner, gluten free, vegan

Reader Interactions

Comments

  1. Avatardoctor says

    November 6, 2017 at 4:13 am

    I’m not that muⅽh of a online readeг to be honest but your
    sites really nice, keep it up! I’ll go ahead
    and Ƅookmark your site tⲟ come back later on. Many thanks

    Reply
    • AvatarTania says

      December 6, 2017 at 12:00 pm

      Many thanks for your kind comment and for visiting my blog. Looking forward to seeing you here again very soon. All the best, Tania

      Reply
  2. AvatarCee says

    December 9, 2018 at 1:34 am

    4 stars
    What is meant by one tin of tomatoes? Im making this with a 28oz can right now and it seems super thin (I didn’t add all the broth either) Thanks! Love how simple, sleek, and to the point your website is.

    Reply
    • AvatarTania says

      December 16, 2018 at 9:32 pm

      Hi Cee. Many thanks for your kind comment. Its a regular 400g (14oz) tin of tomatoes. I’ll update the weight in the recipe to make it clearer. Thank you Cee, hope you enjoyed the recipe x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

AvatarHi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

Let’s Get Social

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

LET’S BE FRIENDS

fit.foodie.nutter

fit.foodie.nutter
How gorgeous has the weather been recently?! ☀️ 🤩 If you’re looking for an almighty delicious salad for all your spring/summer BBQs and picnics, this vegan orzo salad with asparagus, spinach & feta has all the fresh summer flavours you’re looking for 😉 The recipe will be coming to the blog this week, stay tuned. PS it’s time to celebrate getting over the hump day with a little glass of wine in a pub garden now 🤭🥂.......#orzosalad #greensalad #pastasalad #vegansalad #orzopasta #asparagusseason #veganeats #healthyvegan #veganathlete #fitfamuk #healthyvegan #veganuk #foodphotography #foodstyling #droolclub #surlatable #onourcreativetable #foodtographyschool #foodtography #thegfw2021 #thegfw22 #wherewomencreate #winchesteruk #hampshirefood #hampshirelife
Lemon & blueberry pancakes (vegan & gluten free) i Lemon & blueberry pancakes (vegan & gluten free) is a perfect start to a beautiful sunny weekend filled with beach walks, catching up with friends & alfresco dining🥂☀️ Have a great one y’all 🤟🍋 Lemon & blueberry pancakes 🫐 🥞 (makes 16)1cup almond milk + 1tbsp lemon juice1cup spelt wholemeal or buckwheat flour for GF option 3tbsp chia seeds A pinch of salt 1tsp baking powder 1/2tsp baking soda 1tsp baking powder Zest of 1 lemon 2tbsp maple syrup 1/3 cup blueberries Mix all ingredients apart from blueberries in a bowl or a jug until combined. Refrigerate for 30mins. Heat up a frying pan, grease with a little oil. Pour the batter in the pan and insert the blueberries in each pancake (4 per pancake) before flipping them over. Fry the pancakes for a couple of minutes on each side until cooked through. .....#veganpancakes #pancakesunday #blueberrypancakes #pancakesforbreakfast #healthypancakes #veganrecipes #veganuk #veganathlete #foodphotography #foodphotographyandstyling #foodtographyschool #foodtography #winchesteruk #southamptonuk #wherewomencook #eatcaptureshare #hampshirefood #hampshirelife
Mac’no’cheese is always a good idea, right?! 😜 The sun is shining & the wine will be flowing in a minute, when my lovely @clairescoachingcommunity turns up for an overdue catch up 💃 🥂 How’s your weekend looking? It’s so lovely to see everyone enjoying their alfresco dining in the pubs this week! Long may it last! 🤩 PS the recipe for this mac’no’cheese is on the blog archives 😉.......#veganmacandcheese #veganmacncheese #macandcheeserecipe #dirtyvegan #veganrecipes #veganuk #veganathlete #foodphotography #foodphotographyandstyling #foodtographyschool #foodtography #winchesteruk #southamptonuk #wherewomencook #eatcaptureshare #hampshirefood #hampshirelife
A morning yoga, followed by a bowl of my favourite A morning yoga, followed by a bowl of my favourite porridge, a productive day in the office and a hot tub get together with my girl gang after work🥂 So many things to be grateful for 🤩 Happy Tuesday y’all 💫 PS you can find this oatmeal recipe in my Reels tab 😉...#oatmealbowl #porridgebowl #porridgepassion #veganporridge #veganoatmeal #veganrecipes #veganuk #veganathlete #foodphotography #foodphotographyandstyling #foodtographyschool #foodtography #winchesteruk #southamptonuk #wherewomencook #eatcaptureshare #hampshirefood #hampshirelife
Follow on Instagram
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

WINNER OF HEALTH BLOG AWARDS 2018. BEST RECIPE BLOG

Health Blog Awards 2018 logo

CHECK OUT MY RECIPES AT

Foodgawker badge
Healthy aperture badge

Footer

AvatarHi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

MOST RECENT RECIPES

Top down view of vegan cookie dough Easter eggs in a nest
Top down view of savoury vegan pancakes topped with guacamole and tomato salsa
Top down close up view of vegan mini egg brownie

Stay connected

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2021 on the Brunch Pro Theme