Looking for a healthy vegan dinner in less than 30 minutes? Vegan Singapore Curry Lentils to the rescue! This easy lentil recipe is inspired by the Singapore curry noodles that is a common dish in Chinese restaurants and one of my favourites. So of course I had to use the same savory flavours and infuse them into protein and iron-rich red lentils. Serve this on rice for the best experience!
Video Tutorial for Singapore Curry Lentils
Printable Recipe for Singapore Curry Lentils
Yield: 2
Vegan Singapore Curry Lentils
This healthy lentil recipe is inspired by the Singapore curry noodles common in many Chinese restaurants. This dish takes the same savory flavours and infuses them into protein and iron-rich red lentils.
Ingredients
- 1 cup onions, sliced
- 2/3 cups red lentils (you can also sub any small lentils; larger lentils will need longer cook time)
- 1 teaspoon madras curry powder (or use another generic curry powder or make your own like this one.
- 1 teaspoon red chili flakes (optional, to taste)
- 1 slice ginger, peeled (about 1/4" thick, 1/2" diameter)
- 1 clove garlic, minced
- 1 vegan chicken-style bouillon cube (or 1 teaspoon paste/powder)
- 1 1/2 cups water
Instructions
- Rinse lentils very well, until water is no longer foamy or cloudy.
- In a pot, over medium high heat, combine the onions, ginger, garlic and curry powder. Stir together and let cook for one minute. Do not let the spices burn; lower the heat if necessary. Add the chili flakes if desired.
- Add the lentils and one cup and a half of water. Turn heat to high and let cook until boiling.
- Turn heat to low, cover the pot and let simmer for 15 minutes or until the lentils are soft and water is mostly absorbed.
- Stir in the bouillon cube. Let cook for another minute or two for the flavours to marry. Taste and adjust for salt and pepper. Enjoy over rice.
Notes
For gluten-free diets, make sure the madras curry powder you choose is free from wheat flours or other flours containing gluten.
