Lentil Curry

Total Time
55mins
Prep
15 mins
Cook
40 mins

My mother passed this recipe on to me. Really healthy and very satisfying. Also freezes really well.

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Ingredients

Nutrition

Directions

  1. Rinse lentils in strainer and sort through, removing debris.
  2. Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
  3. Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
  4. Add curry powder and mix to bring out its flavour.
  5. Add rinsed and drained lentils, broth and tomatoes.
  6. Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
  7. Add cilantro and season with salt and pepper to taste.
  8. Serve over rice / toast / etc.
  9. Notes:.
  10. I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
  11. I play fast and loose with the quantities - very forgiving recipe.
  12. Servings are a guess, I tend to make lots and use up all the vegies I can find.
Most Helpful

5 5

Very good recipe. I like my lentil curry with a bit more lentils, so I added two cups. Also I doubled the curry powder because I wanted it spicier. It also works well with about 4 fresh tomatoes, rather than canned tomatoes.

5 5

I think this is a great recipe. it will become a regular for me! Three friends want it after trying it or hearing me rave about it. Tks for posting.

5 5

This is my new favorite comfort food - and healthy, too. I used 2 cups of green lentils to make it thicker. I also added 1 teaspoon garam masala. Out of necessity, I added 4 cups water with 2 chicken bouillon cubes instead of stock. (It did not need further salt additions.) I buy the big packages (3 lbs.) of shredded cabbage/cole slaw mix at Sam's Club and try to use the whole bag within a week to eat healthier, so I used that in place of the cabbage. It was perfect. Thank you Andrea-Oz.