Lentil Curry Bowl – High-Protein Vegan Dinner for Clean Eating & Meal Prep
This cozy and nourishing lentil curry bowl features tender lentils, creamy coconut milk, and bold curry spices. Naturally vegan, gluten-free, and packed with plant-based protein, it’s a one-pot dinner perfect for meal prep or healthy weeknight meals.
Ingredients
- 1 cup brown or green lentils rinsed
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 1 can 13.5 oz coconut milk
- 2 cups fresh spinach or kale
- Salt to taste
- Juice of 1/2 lemon
Instructions
- Step 1: Sauté the AromaticsIn a large pot, heat olive oil over medium. Add onion, garlic, and ginger. Cook until fragrant and golden, about 4 minutes.
- Step 2: Toast the SpicesStir in curry powder, turmeric, cumin, and pepper. Cook for 1–2 minutes to bloom the spices.
- Step 3: Simmer the LentilsAdd rinsed lentils and vegetable broth. Bring to a boil, reduce to simmer, and cook uncovered for 20–25 minutes until lentils are tender.
- Step 4: Stir in Coconut Milk and GreensOnce lentils are soft, stir in coconut milk and spinach. Simmer 5 more minutes, then season with salt and lemon juice.
- Step 5: Serve and EnjoySpoon into bowls and serve warm. Top with fresh cilantro, a dollop of yogurt, or chili flakes if desired.
Notes
Secret Tips for the Perfect Lentil Curry Bowl
- Rinse your lentils well to remove excess starch and help them cook evenly.
- Toast your spices for 1–2 minutes before adding liquid—this deepens the curry flavor.
- Use full-fat coconut milk for extra creaminess, or lite for a lighter version.
- Add lemon juice last to brighten and balance the richness of the curry.
- Double the batch and freeze portions for quick, protein-packed meals later.