Creamy Vegan Lentil Frittata
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Creamy Vegan Lentil Frittata
This vegan frittata is the ultimate plant-based comfort food made with protein-rich red lentils, aromatic spices, and creamy coconut milk. It’s ready in just 45 minutes, packed with wholesome ingredients, and perfect for busy weeknight dinners or special brunch gatherings. The golden turmeric and curry powder create a warm, inviting dish that satisfies both vegans and meat-eaters alike.
I discovered this red lentil frittata during my travels through Southeast Asia, where the vibrant spice markets inspired me to create a plant-based version of my grandmother’s classic recipe. The moment the ginger and garlic hit the warm coconut oil, the kitchen fills with an aroma that transports me back to those bustling street markets. I now serve this gluten-free frittata for Sunday brunches paired with my favorite breakfast rolls, and it’s become our family’s go-to meal when we need something nourishing yet special. For holiday gatherings, I love offering this alongside heartier options like my vegan Thanksgiving pot pie.
Why This Vegan Frittata Will Become Your Favorite
- Protein-Packed Nutrition: Red lentils provide substantial plant-based protein that keeps you satisfied for hours.
- One-Pot Simplicity: Everything cooks in a single pot, making cleanup effortless and quick.
- Meal Prep Champion: This frittata stores beautifully and tastes even better the next day.
- Crowd-Pleasing Flavor: The blend of spices and coconut milk appeals to both vegans and non-vegans alike.
Ingredients for Your Perfect Vegan Frittata
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Coconut oil: Provides a subtle tropical flavor and perfect cooking base.
- Yellow onion: Adds sweet, caramelized notes when sautéed properly.
- Fresh ginger and garlic: Essential for that aromatic foundation of flavor.
- Red lentils: The protein-rich heart of this vegan frittata recipe.
- Curry powder and turmeric: Creates warm, golden color and complex spice notes.
- Coconut milk: Adds creaminess and richness to the plant-based dish.
- Vegetable broth: Use quality broth for the best flavor foundation.
- Spinach: Wilted greens add nutrition and vibrant color.
- Fresh cilantro: The perfect bright garnish to finish your frittata.
Vegan Lentil Soup
This creamy vegan soup with red lentils, coconut milk, and spinach makes a protein-packed lunch or dinner. Ready in 45 minutes with simple ingredients.
Equipment
- large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cups
- stirring spoon
Ingredients
- 1 tablespoon coconut oil
- 1/2 cup diced yellow onion
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 cup red lentils rinsed and drained
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 can coconut milk 13.5-ounce
- 2 cups vegetable broth
- 1 cup chopped spinach
- salt to taste
- fresh cilantro chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the minced ginger and garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the rinsed lentils, curry powder, and turmeric, coating them in the oil and aromatics. Cook for 1 minute to toast the spices.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils are tender and have begun to break down, thickening the soup.
- Stir in the chopped spinach and cook for another 2-3 minutes, just until the spinach has wilted. Season the soup with salt to taste.
- Ladle the soup into bowls and garnish with fresh chopped cilantro before serving.
Notes
Garnish with fresh chopped cilantro before serving.
Creative Ways to Customize Your Frittata
- Extra Vegetable Boost: Add diced bell peppers or mushrooms with the onions.
- Spicy Version: Include a chopped jalapeño or red pepper flakes for heat.
- Herb Variations: Try fresh basil or mint instead of cilantro for garnish.
My Pro Tips for Perfect Frittata Results
- Lentil Preparation: Always rinse red lentils thoroughly to remove excess starch.
- Spice Toasting: Toast the curry powder and turmeric briefly to enhance their flavors.
- Simmering Time: Don’t rush the simmering process – lentils should be completely tender.
- Spinach Addition: Add spinach at the very end to maintain its vibrant green color.
Storing and Reheating Your Vegan Frittata
- Store: Keep in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze in portion-sized containers for up to 3 months, thaw overnight.
- Reheat: Warm in a 350°F oven for 15-20 minutes or microwave until heated through.
- Make-Ahead Tip: Prepare the entire frittata up to 2 days ahead and reheat before serving.
Frequently Asked Questions
Can I use canned lentils instead of dry?
I don’t recommend canned lentils for this recipe. Dry red lentils provide the perfect texture and absorb the flavors beautifully during cooking. Canned lentils tend to become too soft and mushy in this application.
How can I make this recipe oil-free?
You can sauté the onions in vegetable broth instead of coconut oil. Use about ¼ cup of broth and add more as needed to prevent sticking. The flavor will be slightly different but still delicious.
What can I use instead of coconut milk?
Cashew cream or almond milk work well, though the result will be less creamy. For the richest texture, stick with full-fat coconut milk as it provides the luxurious mouthfeel that makes this frittata special.
Is this recipe gluten-free?
Yes, this vegan frittata is naturally gluten-free. Just ensure your vegetable broth and curry powder are certified gluten-free if you have severe sensitivities, as some brands may contain trace amounts.
More Plant-Based Breakfast Favorites
Why This Vegan Frittata Deserves a Spot in Your Rotation
With its creamy texture and warm spice profile, this red lentil frittata brings both nourishment and excitement to your table. It’s incredibly versatile for any meal occasion and makes plant-based eating feel indulgent rather than restrictive. I hope this becomes a cherished recipe in your home just as it has in mine.
