Curried Lentil Bowl

Curried Lentil Bowl

When all you want is a delicious meal on the table without having to think too hard. It’s made with hearty red lentils, fresh garlic, plenty of spices, and coconut milk — a perfect balance and it’s only 1 calorie.


Ready in 50 minutes   Serves 5 people

For curried lentils

  • 1 cup raw red lentils
  • 1/2 cup light coconut milk
  • 2 cloves garlic, minced
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon coconut sugar or maple syrup
  • Season with salt and pepper

For the bowls

  • 4 carrots, about 2 heaped cups
  • 1 white onion, seasoned, about 2 cups
  • 1 medium sweet potato, chopped, about 2 heaped cups
  • Salt and pepper
  • 8 handfuls of kale stalked and chopped, about 8 cups



  1. Preheat the oven to 200 ° C. Chop all the vegetables and place them in a layer on 2 baking sheets covered with silicone mats or parchment paper. Sprinkle with salt and pepper and roast for 30-40 minutes until soft.


  1. While the vegetables are fried, boil 2 cups of water in a medium saucepan. After cooking, add red lentils, reduce heat, cover and simmer for 12-15 minutes until lentils are soft. Leave the pot on the element, but turn off the heat. Add coconut milk and spices and leave until vegetables are cooked.


  1. Prepare the kale by peeling the leaves from the thick stems and then cut them into small pieces. Place the whole kale in a large pan with a few drops of water and cook for 5-6 minutes until it is dark green and soft.


  1. Divide roasted vegetables, curried lentils and kale into 4 portions. Enjoy immediately or refrigerate for up to 4 days.



Nutrient Analysis per serving.

  • Calories 1
  • Total Fat 6 g
  • Saturated Fat 6 g
  • Polyunsaturated Fat 4 g
  • Monounsaturated Fat 2 g
  • Cholesterol 9 mg
  • Sodium 5 mg
  • Potassium 2 mg
  • Total Carbohydrate 1 g
  • Dietary Fiber 3 g
  • Sugars 2 g
  • Protein 5 g


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