Gluten-Free Curry Lentil Bowl

Ingredients

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• 1 cup cooked brown rice or quinoa Shop
• 1 cup cooked red lentils Shop
• 2 cups chopped fresh vegetables (e.g., bell peppers, broccoli florets, spinach)
• 1 tbsp gluten-free curry powder
• 1 tsp ground cumin Shop
• 1/2 tsp ground turmeric Shop
• 1 tbsp gluten-free tamari or coconut aminos Shop
• 1 tbsp fresh lemon juice
• 1 tsp sesame oil Shop
• 2 tbsp water or gluten-free vegetable broth Shop

Instructions

1. 1 Cook the red lentils according to package directions until tender, which usually takes about 20-25 minutes. Drain any excess water and set aside. While the lentils cook, prepare your base of brown rice or quinoa, ensuring it's cooked through and fluffy.
2. 2 In a large skillet or pot, heat the sesame oil over medium heat until shimmering. Add the chopped fresh vegetables and sauté for about 5-7 minutes until they are tender-crisp and vibrant in color.
3. 3 Stir in the gluten-free curry powder, ground cumin, and ground turmeric into the sautéed vegetables. Cook for an additional 1-2 minutes, stirring constantly, until the spices are fragrant and coat the vegetables evenly.
4. 4 Add the cooked red lentils, gluten-free tamari (or coconut aminos), fresh lemon juice, and water or vegetable broth to the skillet. Stir everything together well, ensuring the lentils and vegetables are coated in the aromatic spice mixture. Simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. 5 To assemble, divide the cooked brown rice or quinoa among four bowls. Spoon the spiced lentil and vegetable mixture generously over the rice. Serve immediately while warm and fragrant.

Nutrition (per serving)

Tips & Notes

• Fresh spinach wilts down dramatically — 4 cups raw yields about 1/2 cup cooked. Use more than you think you need.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.
• Add salt and acidic ingredients (lemon, tomatoes) after lentils are tender — they slow softening.

Common questions