Vegan Red Lentil Curry with Spinach
My Indian Red Lentil Curry is the perfect after-work recipe! Wonderfully filling, packed with red lentils, vegetables, and curry powder, and ready in 10 minutes. Bonus: You only need one pot!
Instructions
- 1
Finely dice the carrots, celery, and onion. Cut the leek into thin rings.
- 2
Heat the olive oil in a large pot over medium heat. Add the vegetables and cook for 5 minutes, until the onions are translucent.
- 3
Add the red lentils, vegetable broth, bay leaf, curry, and Sriracha sauce or chili flakes to the pot. Stir well, then simmer over low heat for 15 minutes.
- 4
Once the lentils are tender, add the spinach and bring to a boil again.
- 5
Season with lemon juice, salt, and pepper and serve. Enjoy.
Ago's Notes
- Adjust the salt to taste, depending on the salt content of the canned goods.
Savor the warmth of this vegan red lentil curry with spinach - a harmonious blend that turns simple ingredients into a comforting meal. The quick cook time and minimal effort make it ideal for a busy day. Compared to traditional Indian curries, this version is slightly lighter but equally satisfying. Enjoy the peace that good food brings.
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