Curried Lentils and Tomatoes Recipe

Name: Curried Lentils and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 cups large-diced yellow onions (2 onions); 2 cups large-diced carrots (3 to 4 carrots); 1 tablespoon minced garlic (3 gloves); 1 (28 ounce) can plum tomatoes; 1 cup french green lentil (7 ounces); 2 cups chicken stock; 2 teaspoons mild curry, powder**; 2 teaspoons chopped fresh thyme leaves; 2 teaspoons kosher salt; ¼ teaspoon fresh ground black pepper; 1 tablespoon good red wine vinegar

Servings: persons

2 teaspoons olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 gloves)
1 (28 ounce) can plum tomatoes
1 cup french green lentil (7 ounces)
2 cups chicken stock
2 teaspoons mild curry, powder**
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
¼ teaspoon fresh ground black pepper
1 tablespoon good red wine vinegar

1
Heat the oil in a large saucepan.
2
Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown.
3
Stir occasionally with a wooden spoon.
4
Add the garlic and cook for one minute more.
5
Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped.
6
Rinse and pick over the lentils to make sure there are no stones in the package.
7
Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan.
8
Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender.
9
Check occasionally to be sure the liquid is still simmering.
10
Remove from the heat and allow the lentils to sit covered for another 10 minutes.
11
Add the vinegar,*** season to taste and serve hot, over rice if desired.
12
* I got quick-crushed, a rough puree that allowed me to skip the nuisance-y food processor step.
13
** I used Kalustyans medium curry, not mild, and it gave it an awakening kick.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 cups large-diced yellow onions (2 onions), 2 cups large-diced carrots (3 to 4 carrots), 1 tablespoon minced garlic (3 gloves), and more.

Yes, Curried Lentils and Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Lentils and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions