Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lentil and Veggie Curry Recipe
    Lost? Site Map

    Lentil and Veggie Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Ex-Pat Mama's Note:

    This recipe is vegan and gluten free. I wrote this recipe with exactly what I used - but you can use any old veggies you have in the fridge. You can also use any type of lentils - the cook time may differ however.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a large dutch oven or soup pot cook the onion in the oil over medium high heat. Cook for about 5 minutes, or until tender and translucent. Add the garlic and ginger, cook an additional 30 seconds.
    2. 2
      Add in all the remaining vegetables, the lentils and all of the seasoning EXCEPT the salt.
    3. 3
      Stir until all of the veggies are coated with the spices. Add the vegetable broth and bring to a boil.
    4. 4
      I cook mine in a pressure cooker - so I bring it to a boil and allow to cook on high pressure for 15 minutes. Then I let the pressure reduce naturally which takes an additional 20 minutes or so.
    5. 5
      If you don't plan to use a pressure cooker, just bring the mixture to a boil and allow to simmer for 40 minutes or so until the lentils are tender.
    6. 6
      Add the salt just before serving.
    7. 7
      Serve over brown rice.
    8. 8
      Delicious the next day as leftovers!

    Ratings & Reviews:


    Nutritional Facts for Lentil and Veggie Curry

    Serving Size: 1 (461 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 349.8
    Calories from Fat 48
    Total Fat 5.3 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 709.5 mg
    Total Carbohydrate 60.2 g
    Dietary Fiber 24.6 g
    Sugars 8.4 g
    Protein 22.1 g

    The following items or measurements are not included:


    vegetable broth

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes