This easy vegetarian curry is made using red lentils, modified for a light flavor with lemon and cilantro.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a pot over medium heat. Add onion, chile pepper, and garlic. Cook until golden, 5 to 7 minutes. Add curry powder and turmeric and cook for a few seconds. Add lentils and water. Bring to a boil, about 5 minutes. Add chickpeas and continue to cook until lentils are tender, 10 to 12 minutes more. Add more water if needed.

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  • Add spinach to curry and simmer 2 to 3 minutes. Add cilantro, lemon juice, and cayenne before serving.

Cook's Note:

Feel free to use coconut milk in place of water.

Nutrition Facts

373 calories; protein 24.6g; carbohydrates 60.7g; fat 4.6g; sodium 172mg. Full Nutrition
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