Vegan Handi Lentils
A simple, spicy, and filling vegan dish that comes together with basic spices and pantry items for a warm meal.
Ingredients
Main ingredients
- 1 cup brown lentils Rinse well to remove any debris.
- 1 medium onion, chopped Sauté until translucent for better flavor.
- 2 medium tomatoes, chopped Cook until they break down.
- 2 medium carrots, diced Can swap for potatoes or bell peppers.
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- to taste Salt Adjust near the end.
- 4 cups vegetable broth Add less if using red lentils.
- 2 tablespoons oil For sautéing.
- Fresh cilantro for garnish Add a squeeze of lemon for brightness.
- Cooked rice or naan for serving Serve hot.
Instructions
Cooking
- Heat oil in a pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the garlic and cook for another minute.
- Add the tomatoes, carrots, curry powder, cumin, turmeric, and salt. Cook for a few minutes until the tomatoes break down.
- Add the brown lentils and vegetable broth. Bring to a boil, then reduce to a simmer.
- Cook until lentils are tender, about 20-30 minutes.
- Serve warm with rice or naan, garnished with fresh cilantro.
Notes
Let the lentils cool to room temperature before storing. Refrigerate in a sealed container for 4–5 days. Freeze portions for up to 3 months; thaw in the fridge and reheat on the stove or microwave.