Home
Heart Healthy
Red Lentil Carrot Curry Bowl

Heart Healthy Red Lentil Carrot Curry Bowl Recipe

                   
Red Lentil Carrot Curry Bowl
Try our deliciously fiery lentil curry paired with a creamy cashew sauce for the ultimate vegetarian meal. Indian-inspired flavors take center stage in this uniquely fragrant, gluten-free recipe.
Facebook
Bread icon
Ingredients
Recipe yields 8 servings
Cilantro Cashew Sauce
3/4 cup cashews
1/2 cup fresh cilantro
1/3 cup water
2 fresh lime juice
1 garlic clove
1 tsp honey
Curry
8 large carrots, peeled and cut into 1 1/2-inch chunks
2 Tbsp olive oil
2 tsp garam masala
1/2 tsp chili powder
1/8 tsp salt
2 cups vegetable broth (gluten free if needed)
1 cup red lentils, rinsed and drained
1 cup basmati rice
1/2 cup chopped onion
2 garlic cloves
2 Tbsp red Thai curry paste
14 oz tomato purée
1/2 tsp ground cumin
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Play icon
Helpful how to videos
Play icon
Directions
Step 1

Make sauce: In a food processor, purée all sauce ingredients until smooth. Set aside.

Curry
Step 1

Make curry: Preheat oven to 450°. In a bowl, add the carrots, 1 tablespoon of the olive oil, 1 teaspoon of the garam masala, chili powder and salt. Toss carrots and arrange in a single layer on a baking pan. Roast the carrots for 20 to 30 minutes, or until browned. Set aside.

Step 2

Meanwhile, in a saucepan, combine the broth and lentils and bring to a boil over medium-high heat. Cook for 20 minutes. Remove from the heat, cover and let sit for 10 minutes, or until the lentils are softened. The lentils can be prepared the night before and stored, covered, in the refrigerator.

Step 3

Cook the rice according to package directions and keep warm.

Step 4

In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, or until the onion is softened. Add the curry paste, tomato purée, cumin and the remaining 1 tsp garam masala and sauté for 2 minutes. Add the cooked lentils and cook for an additional 30 minutes.

Step 5

Divide the rice and lentil mixture among bowls. Top the lentils with the roasted carrots. Serve with avocado slices, chopped cilantro and cilantro cashew sauce.

Time: 150 minutes
Servings: 8
Calories: 331
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
Play icon
Nutrition facts
Serving Size: 1 cup lentil curry
Per serving:
calories:331
total fat:9g
sat fat:1g
cholesterol:0mg
sodium:451mg
total carb:51g
fibers:9g
sugars:9g
proteins:11g

You might also like

Welcome to Health eCooks™! We cook your favorite foods healthier!

Health eCooks™ showcases hundreds of chef-tested and dietitian-reviewed recipes that are as nutritious as they are delicious. A subsidiary of Baldwin Publishing, Inc., our healthy recipes have been viewed by millions of people on over 900 health websites and in 450,000 healthy cookbooks. Our goal is to inspire you with recipes that aren’t just good for you—they taste good, too!

Who are we?

We are professional chefs, registered dietitians and food editors and for more than two decades we’ve created healthy recipes and how-to-cook videos. We’ve published nearly half a million healthy cookbooks for the medical brands Americans trust with their lives.

Chef-tested recipes

| Every recipe has been tested (and tasted!) by professional chefs in our Health eCooks™ test kitchen.

Dietitian-reviewed recipes

| All recipes carry a stamp of approval by registered dietitians who ensure they adhere to rigorous health and medical standards.

We make it easy so you can cook it healthy!

Recipe Reviews
Reviews for  Red Lentil Carrot Curry Bowl
account
Add rating & review

Leave a Reply

Your email address will not be published. Required fields are marked *

Heart Healthy Red Lentil Carrot Curry Bowl Recipe
Ingredients
Recipe yields 8 servings
Cilantro Cashew Sauce
3/4 cup cashews
1/2 cup fresh cilantro
1/3 cup water
2 fresh lime juice
1 garlic clove
1 tsp honey
Curry
8 large carrots, peeled and cut into 1 1/2-inch chunks
2 Tbsp olive oil
2 tsp garam masala
1/2 tsp chili powder
1/8 tsp salt
2 cups vegetable broth (gluten free if needed)
1 cup red lentils, rinsed and drained
1 cup basmati rice
1/2 cup chopped onion
2 garlic cloves
2 Tbsp red Thai curry paste
14 oz tomato purée
1/2 tsp ground cumin
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
Step 1

Make sauce: In a food processor, purée all sauce ingredients until smooth. Set aside.

Curry
Step 1

Make curry: Preheat oven to 450°. In a bowl, add the carrots, 1 tablespoon of the olive oil, 1 teaspoon of the garam masala, chili powder and salt. Toss carrots and arrange in a single layer on a baking pan. Roast the carrots for 20 to 30 minutes, or until browned. Set aside.

Step 2

Meanwhile, in a saucepan, combine the broth and lentils and bring to a boil over medium-high heat. Cook for 20 minutes. Remove from the heat, cover and let sit for 10 minutes, or until the lentils are softened. The lentils can be prepared the night before and stored, covered, in the refrigerator.

Step 3

Cook the rice according to package directions and keep warm.

Step 4

In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, or until the onion is softened. Add the curry paste, tomato purée, cumin and the remaining 1 tsp garam masala and sauté for 2 minutes. Add the cooked lentils and cook for an additional 30 minutes.

Step 5

Divide the rice and lentil mixture among bowls. Top the lentils with the roasted carrots. Serve with avocado slices, chopped cilantro and cilantro cashew sauce.

Share to Email