Curried Spaghetti Sauce With Lentils

READY IN: 1hr 15mins
Recipe by Cookin-jo

This reminds me of the "not really a curry" I used to eat as a kid. We ate it over white rice with sliced bananas on top, believe it or not. I tried this version and my kids really loved it too, minus the bananas. This would work well in a crockpot as well.

Top Review by Chef Dudo

Have made this twice. Both times with ground chicken instead of ground beef just because I do not eat "red" meat. Anyway, the first time I made it just as stated, chose to add both green pepper and mushrooms. It was good albeit a bit bland (probably just our tastebuds being used to "hotter" stuff). The second time I made it I added: 3 teaspoons light brown sugar, 3 teaspoons mustard, 1 tablespoon balsamic vinegar and 1 tablespoon soy sauce (ketjap manis). I also upped the garlic cloves, used 4, and cut down on the cumin, just 1 teaspoon. Both times I used 1 tablespoon regular curry powder and 1/2 tablespoon hot curry powder. It is a great sauce to have on hand in the freezer and I have had it with rice, cous-cous, potatoes, just a plain green salad, and yes, with pasta. Thanks for posting.

Ingredients Nutrition


  1. In a large deep skillet or pot brown ground beef, adding onion for the last few minutes. Drain off the fat and return to pot.
  2. Add remaining ingredients and stir.
  3. Bring to a boil, then cover and simmer for 1 1/2 to 2 hours.
  4. Serve over spaghetti or rice.

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