Reset with One-Pot Red Lentil Curry
This Red Lentil Curry recipe is a staple at our house. I especially enjoy this dish after a vacation or when I feel my body needs a food reset from overindulgence. This lentil coconut curry recipe is one of my go-to detox meals. It is incredibly creamy and rich in flavor. Dare I say it is decadent? I don’t feel like I am missing anything with this meal.
A food reset or detox focuses on consuming organic and nutrient-dense foods for a specific period, ranging from several days to weeks. I focus on fruits, vegetables, gluten-free whole grains, and organic or wild-caught protein. I make it a point to do a detox week at least once a year. Although this approach requires some meal preparation to stay on track, I believe the benefits will help my body eliminate toxins from the environment and my dietary choices. I get more energy, lose a few pounds, and reduce my cravings for sweet treats.
Versatile Red Lentil Curry
One-pot dishes are fantastic! They simplify clean-up and allow you to incorporate protein, vegetables, and whole grains for a balanced meal. The vegetable options in this coconut curry dish are flexible. I chose to add zucchini with the red lentils because it enhances the creaminess of the texture and cooks quickly. You can try any of the following vegetables and simmer them until they reach your desired tenderness:
– Carrots
– Bell Peppers
– Cauliflower
– Spinach
– Eggplant
– Green Beans
Feel free to experiment and use whatever you have in your fridge!
Check out all the vegetarian dinner recipes.
Red Lentil Curry Ingredient Substitutions and Notes
- Red Lentils add fiber to the dish, making it a filling option. Fiber helps the organs remove cholesterol and excess hormones from the body. High-fiber diets are also associated with reduced risk of cardiovascular disease, stroke, diabetes, and colon and breast cancer. You can use brown lentils, but red lentils are preferable as they soften and provide a creamier texture.
- Fresh Ginger and Garlic provide anti-inflammation benefits to the dish. Ginger or garlic paste (in a tube in the produce section) is a good alternative.
- Cinnamon stimulates our digestive enzymes and promotes gut health. No cinnamon stick – add one teaspoon ground cinnamon.
- Raisins – golden or dark will work in this recipe.
- Zucchini adds more fiber and lutein, which protect the eyes from age-related conditions like macular degeneration. It also makes this dish a veggie-forward one-pot meal. You can add leftover vegetables at the end of the cooking steps. Check out your vegetable drawer for other ingredients you can add, such as carrots, peppers, or fresh spinach.
- Canned crushed tomatoes add a tangy flavor to the sauce. I prefer using organic, BPA-free cans. Fresh tomatoes or canned chopped tomatoes are also excellent choices. If using fresh tomatoes, add 1/2 cup more water or broth to the sauce.
- Coconut Milk, rich in medium-chain triglycerides (MCTs), keeps the dish vegan and lactose-free. The velvety texture makes this red lentil curry dish rich and creamy. While coconut milk offers numerous benefits, it is essential to consume it in moderation, as it is high in calories and saturated fat. A can of lite coconut milk is also an option.
Great Post-Partum Meal
Looking for a great meal to nourish a new mom? This recipe is not only delicious and nutritious, but also many of the ingredients help with milk production. A food or herb that helps breastfeeding moms with milk production is called a galactagogue – from the Greek “galacta”, which means milk. A big thanks to DoulaSue, who made this recipe for a client and informed me of this feature.
“I made this today for my doula client who has a 3-day-old baby. She and the baby napped while I prepped and cooked the rice and lentil dishes. MMMMMmmm! The family loved it. It smells so divine, is nourishing and easy to prepare. Not only are lentils rich in iron, which facilitates healing for postpartum mothers, but they are also galactagogues, meaning that they boost milk production. Other lactation-inducing ingredients include coconut milk, cinnamon, carrots, garlic, ginger, cashews, and leafy greens. Delicious!” – DoulaSue
Recipe Steps
1
Spread lentils on a tray and remove stones and debris.
2
Place lentils in a sieve and rinse under running water.
3
Saute aromatics (onions, garlic, ginger) with olive oil.
4
Add spices: curry powder, cumin, cinnamon stick.
5
Add vegetables, broth and lentils.
6
Cover and simmer until lentils are cooked and fold in coconut milk.
Serve With
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One Pot Red Lentil Curry with Cilantro Pesto
This one-pot red lentil curry recipe is a nutritional superstar packed with protein and detox ingredients. It’s also loaded with flavors.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 5 1x
- Category: Vegan
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
Pesto
- 1/2 cup raw cashews
- 1 bunch cilantro, washed, patted dry, and cut off stems; reserve two tablespoons leaves for garnish
- 1/4 cup olive oil
- 2 pitted dates soaked in warm water or one tablespoon raw honey*
Curry
- 1 cup red lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large zucchini, diced into bite-sized pieces (about 4 cups). See other vegetable options below in notes
- 1 teaspoon salt
- 3 cloves of garlic
- 1 Tablespoon fresh ginger (2-inch piece peeled and grated)
- 1 cinnamon stick
- 1/3 cup raisins
- 1.5 tablespoons curry powder
- 1 teaspoon cumin
- 14–oz crushed tomatoes
- 2 cups low-salt vegetable broth or water
- 14–oz full-fat coconut milk
- 1 lime, juice
- 1 cup cooked brown rice: Instant Pot Recipe or Brown Basmati Rice Stovetop Recipe
Optional Garnish
- 3 tablespoons toasted and salted cashews, crushed
- 2 Tablespoons cilantro, minced
Instructions
- Prepare Lentils: Sort the lentils on a tray and remove any stones or debris. Place the lentils in a sieve and wash them under cold water. Place the lentils in a bowl and fill with water to soak while preparing other ingredients.
- Prepare Pesto: Pulse cashews and dates in a food processor a few times until coarsely chopped. Add cilantro and pulse a few more times to mix in the herb. Add the remaining ingredients – oil, salt, lime juice, and zest and puree until smooth. Store any leftovers in the refrigerator and use pesto within 5 days.
- Prepare Aromatics: Peel and dice the onion, mince the garlic, and grate the peeled ginger.
- Heat olive oil in a Dutch oven or a large skillet with a lid.
- Add Vegetables: Add the onion and cook for 3 – 4 minutes until soft. Add salt and zucchini and sauté for 3 minutes.
- Add aromatics: Add garlic and ginger and cook for 1 minute. Add cinnamon stick, 1/3 cup raisins, 1.5 tablespoons curry powder, and 1 teaspoon of cumin. Stir to combine, being careful not to burn.
- Add Liquids: Pour in the broth and crushed tomatoes and combine. Coconut milk is added later. Bring to a low boil.
- Stir in the lentils and bring to a boil again. Reduce heat to a simmer, cover with a lid, and gently cook for 25 – 30 minutes.
- Fold in coconut milk and juice of 1 lime and discard the cinnamon stick.
- Serve with brown rice, garnishes, and pesto.
Notes
* Use dates rather than honey for a detox recipe
Vegetable variations
- Carrots – Sweet and sturdy, they hold up well in a simmering curry.
- Bell Peppers – Add a mild sweetness and a pop of color.
- Spinach or Kale – A handful of greens stirred in at the end gives a nutrient boost.
- Cauliflower – Soaks up flavor beautifully and adds texture.
- Sweet Potatoes or Pumpkin – For natural sweetness and a creamy consistency
- Zucchini or Eggplant – Softens nicely and absorbs the spices.
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2 responses to “One-Pot Red Lentil Curry with Cilantro Pesto”
I made this today for my doula client who has a 3-day old baby. She and baby napped while I prepped and cooked the rice and lentil dishes. MMMMMmmm! The family loved it. It smells so divine, is nourishing and easy to prepare. Not only are lentils rich in iron which facilitates healing for postpartum mothers, they also are galactagogues, meaning that they boost milk production. Other lactation-inducing ingredients, include the coconut milk, cinnamon, carrots, garlic, ginger, cashews, and leafy greens. Delicious!
What a beautiful way to bless a new mama — this absolutely warmed my heart. 💛 Thanks for informing me and the readers that many of the ingredients help breast feeding moms with milk production. I will add this benefit to the recipe. Thank you for taking the time to share your doula wisdom.