High-Protein Vegetarian Lentil Curry

Preparation Rinse the red lentils thoroughly under cold water. Chop the onion, red bell pepper, garlic, ginger, and spinach. Drain and rinse the chickpeas. Prepare all the ingredients before cooking.

Cooking the Curry Base 1. Heat olive oil in a large pot over medium heat. Add the chopped onions and sauté until translucent. 2. Add the minced garlic and grated ginger. Stir for another minute. 3. Stir in the diced red bell pepper and cook for a few minutes until slightly softened. 4. Add the diced tomatoes, tomato paste, coconut milk, and vegetable broth. Stir well. 5. Add the turmeric, cumin, coriander, paprika, garam masala, salt, and pepper. Mix until combined. 6. Let the curry base simmer for about 15-20 minutes.

Preparing the Lentil Curry 1. Add the rinsed red lentils and water to the curry base. Stir and bring to a gentle boil. 2. Reduce heat and simmer for 20-25 minutes, or until the lentils are tender. 3. Stir in the chickpeas and chopped spinach. Cook for an additional 5-10 minutes. 4. Add lemon juice and adjust seasoning with salt and pepper.

Serving Serve the high-protein vegetarian lentil curry hot, garnished with fresh cilantro and lemon wedges. Enjoy with your favorite rice or naan bread.