Curried Lentils with Yogurt

READY IN: 41mins
Recipe by Sharon123

In this easy to prepare side dish, yogurt softens the intensity of curry while allowing the spice to impart its distinct, aromatic flavor.

Top Review by Charishma_Ramchandani

This is simple and good. I'm cutting on fat(as much as I can and wherever I can) so I cooked this in a slightly different way. I omitted the oil totally. I followed steps 1,2 and 3 as they are. While the lentils were cooking, I grated the carrot and put it into a bowl. To this I added honey, salt, yoghurt, curry powder, parsley and the drained lentil-onion mixture. I mixed it all well and then transferred it to a serving bowl. I served it immediately(hot). I liked the crunchiness of the grated carrot in this and the overall flavour was well balanced, too. It was not too spicy nor too sweet. Just right! I did not add the apple(just a personal preference of my family because they don't like me mixing fruits with vegetables, so I had to leave that out). This makes a nice lentil-yoghurt side dish. Thanks for posting!

Ingredients Nutrition


  1. In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
  2. Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
  3. Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
  4. Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
  5. Drain lentil mixture in strainer; transfer to large serving bowl.
  6. Fold in yogurt mixture, carrot, and parsley.
  7. Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.

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