Red Lentil Curry


Plant Based (Vegan) | Low Carb

One of my favorite meals that I ran across from Rainbow Plant Life. I make this quite often. It is full of flavor and now my favorite lentil curry.  I also love that it fits with so many eating plans.  Plant based, vegan, and can be low carb depending on what you serve it with.  I believe this should fit into the Yellow-Green or Yellow triangle for Calibrate.


  • 4 cloves Garlic, minced
  • 1 TB Ginger, fresh grated
  • 2 Serrano peppers, diced (for those faint of heart on spice reduce to one)
  • 1 Tb Turmeric, fresh minced (or 1 tsp ground dry)
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp Indian red chili powder
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 cp split red lentils
  • 2 cp vegetable broth
  • 1 can crushed tomatoes
  • 1 can coconut milk
  • 3 TB almond butter
  • 1 TB Coconut oil
  • lemon
  • fresh cilantro


  1. Rinse the lentils until water runs clear.
  2. Add coconut oil to skillet and heat over medium-high. Add garlic, ginger, turmeric (if fresh, if using dry wait until step 3), and Serrano pepper. Cook for 2 minutes, stirring frequently.
  3. Add cumin, coriander, chili powder, ground turmeric, curry powder, garam masala. Cook for 30 to 60 seconds stirring continuously.
  4. Pour in vegetable broth. Add lentils and tomatoes. Mix well and reduce heat to low. Cover pan and simmer for 20 to 25 minutes.
  5. Once lentils are cooked and softened, remove lid and stirring in coconut milk. Add almond butter and salt and pepper to taste. Cook for another 5 minutes, uncovered, stirring occasionally.
  6. Turn off heat and with an immersion blender, lightly puree. If you do not have an immersion blender, pour a cup in a blender and blend until smooth. Add lemon juice and cilantro.
  7. Serve and enjoy. Great with rice and flatbread. For low carb, try spinach or over a sweet potato.

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