Spicy Red Lentil Curry

Spicy Red Lentil Curry Recipe
Prep time
Cook time
Total time
Serves: 6
  • 1 tsp. ground cumin
  • 1 16-oz can organic tomato puree
  • 1 Serving Thai Kitchen Red Curry Paste
  • 1 tsp. chili powder
  • 1 tsp. organic garlic, minced
  • 2 c. organic red lentils
  • 1 Tbsp. organic curry powder
  • 1 tsp. Celtic sea salt
  • 1 tsp. organic ginger root, minced
  • 1 tsp. organic turmeric, ground
  • 1 Tbsp. organic extra virgin avocado oil
  • 1 large organic onion, diced
  1. Rinse the lentils in cold water until the water runs clear. Add the lentils to a large pot with filtered or purified water to cover. Bring to a boil and simmer covered until lentils tender (about 15 minutes).
  2. Meanwhile, add oil to a large, safe, non-stick skillet over medium heat. Add the onions and sauté until fragrant, about 5 minutes.
  3. Combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, garlic, and ginger in a mixing bowl. Mix well.
  4. Add the curry mixture to the onions and cook over a medium-high heat, stirring constantly, for 1 to 2 minutes. Stir in the tomato puree and reduce heat to low.
  5. When the lentils are tender, drain.
  6. Mix the curry base into the lentils.
  7. Serve.

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Nutrient Information Per Batch

1747.56 kcal Calories, 463.48 mg Calcium, 287.92 g Carbohydrate, 0 mg Cholesterol, 21.33 g Total Fat, 131.34 g Fiber, 39.49 mg Iron, 603.94 mg Magnesium 5424.06 mg Potassium, 110.69 g Protein,37.03 mcg Selenium, 3551.3 mg Sodium, 14.71 g Sugars, 20.33 mg Zinc, 2.75g Saturated fat, 0 trans Fat, 11.55 g Monounsaturated fats, 4.83 g Polyunsaturated fats, 4004.88 IU Vitamin A, 3.14 mg Vitamin B6, 0 mcg Vitamin B12, 71.72 mg Vitamin C, 0 IU Vitamin D, 3.94 Vitamin E, 28.25 mcg Vitamin K, 1935.24 mcg Folate,3.8 mg Vitamin B1(Thiamin),15.93 mg Vitamin B3(Niacin),1.13 mg Vitamin B2(Riboflavin), 0.42 mcg Lycopene, 21.21 mcg Lutein and Zeaxanthin, 0.63 g ALA, 0 g EPA, 0 gDHA,1962.35 mg Phosphorous, 6.69 mg Manganese, 41.8 mcg Alpha carotene, 441.27 mcg Beta carotene, 69.8 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Poultry
  • No Soy
  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Corn
  • No Yeast
  • No Peanuts
  • No Molds
  • No Grains
  • No Dairy

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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