These curried lentils are cooked with spiralized carrots for extra crunch and texture. Curried lentils are made in one pan for an easy cleanup and work well as leftovers, too. Naturally protein-packed and gluten-free, lentils are nutritious and easy to make.
Curried Lentils with Carrots
One of my favorite dishes to order when I’m dining at an Indian restaurant or doing takeout is curried lentils. I love dipping a freshly baked pita in the curried lentils and soaking up all the rich curry flavors. Sometimes, I’ll enjoy curried lentils over rice or cauliflower rice. It’s always a flavorful, enjoyable dish that’s high in protein.
These lentils are cooked in coconut milk, tomato juices, and broth and are infused with curry flavors from cumin, curry powder, turmeric, and the littlest bit of ginger and turmeric. All of these spices bring their own health benefits and when combined with the spiralized carrots, these curried lentils are an immunity-boosting dish.
Curried lentils save well, so meal prep these curried lentils and enjoy them all week long – or freeze them to enjoy in the future. These lentils work well in a bowl with more veggies and pita.
How to reheat curried lentils
- To reheat these lentils, simply place them in a small pot over medium-high heat and stir until heated through and simmering, about 7 minutes.
Nutritional Information & Recipe