A vibrant, hearty curry featuring protein-rich lentils simmered in a savory, aromatic tomato-based sauce. Packed with flavor without relying on heavy creams or common allergens.
Rinse the lentils thoroughly under cold running water and drain.
Finely dice the onions, mince the garlic, and grate the ginger.
Heat oil in a large pot over medium heat and sauté the onions until translucent, about 5 minutes.
Add the cumin, garlic, and ginger to the pot and cook for 2 minutes until fragrant.
Stir in the turmeric and garam masala, then add the canned tomatoes and vegetable stock.
Bring the mixture to a simmer at 100°C, stir in the lentils, and cover.
Reduce heat and cook for 25–30 minutes until the lentils are tender and the sauce has thickened.
Adjust seasoning to taste and serve warm.
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