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Vegan Tomato Curried Lentils

Laura Brining
Easy vegan tomato curried lentils!
5 from 1 vote
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 medium onion diced
  • One 680 ml can of tomato sauce
  • 2 cups dried lentils
  • One 400ml can of coconut milk
  • 1 cup of water
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon curry powder

Instructions
 

  • Heat olive oil in a large pot over low-medium heat. Add the garlic and onions and cook until translucent, about 3-5 minutes.
  • Add the tomato sauce, lentils, coconut milk, water and seasonings. Stir until combined. Let simmer with the lid on for about 30 minutes, until the lentils are soft and the liquid is absorbed.
  • Serve over rice with your favourite veggies.
  • *Note: I pre-soak my dried lentils in advance to help with digestion. This step is not necessary. If you are adding un-soaked lentils you may need to add additional water to reach your desired consistency.