Name: Baked Curried Lentils
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup dried green or brown lentils; 2 ½ cups vegetable broth; 1 onion, diced; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 teaspoon ground cumin; ½ teaspoon ground turmeric; ½ teaspoon ground coriander; ½ teaspoon paprika; 1 can (14 oz) diced tomatoes; Salt and pepper, to taste; Fresh cilantro, for garnish

Instructions

Preheat your oven to 375°F (190°C).
Rinse the lentils under cold water and drain them.
In a large oven-safe skillet or baking dish, combine the lentils, vegetable broth, diced onion, minced garlic, curry powder, cumin, turmeric, coriander, and paprika. Mix well to ensure the spices are evenly distributed.
Stir in the diced tomatoes with their juices. Season with salt and pepper to taste.
Cover the skillet or dish with a lid or aluminum foil and bake in the preheated oven for 45-50 minutes, or until the lentils are tender and most of the liquid is absorbed. Check halfway through the baking time and add more broth if needed.
Once baked, remove from the oven and let it sit for a few minutes.
Garnish with fresh cilantro before serving. The aromatic herb adds a pop of freshness that complements the warm spices beautifully.
Serve the Baked Curried Lentils hot as a main dish or as a delicious side to your favorite protein. Pair it with naan bread, rice, or a simple salad for a well-rounded meal.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, making the dish even more delicious the next day.

Ingredients

Instructions

Nutrition Facts