Lentil and Veggie Curry Recipe

Name: Lentil and Veggie Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon oil; 1 small onion, chopped; 2 garlic cloves, minced; 1 inch gingerroot, minced; 12 acorn squash, diced; 2 carrots, diced; 2 heads broccoli, cut into florets; 1 cup brown lentils, rinsed and sorted; 1 teaspoon coriander powder; 1 teaspoon cumin powder; ½ teaspoon turmeric powder; ½ teaspoon dried chili (or to taste); 3 cups vegetable broth or 3 cups water; 1 teaspoon salt

Servings: persons

1 tablespoon oil
1 small onion, chopped
2 garlic cloves, minced
1 inch gingerroot, minced
12 acorn squash, diced
2 carrots, diced
2 heads broccoli, cut into florets
1 cup brown lentils, rinsed and sorted
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon dried chili (or to taste)
3 cups vegetable broth or 3 cups water
1 teaspoon salt

1
In a large dutch oven or soup pot cook the onion in the oil over medium high heat.
2
Cook for about 5 minutes, or until tender and translucent.
3
Add the garlic and ginger, cook an additional 30 seconds.
4
Add in all the remaining vegetables, the lentils and all of the seasoning EXCEPT the salt.
5
Stir until all of the veggies are coated with the spices.
6
Add the vegetable broth and bring to a boil.
7
I cook mine in a pressure cooker - so I bring it to a boil and allow to cook on high pressure for 15 minutes.
8
Then I let the pressure reduce naturally which takes an additional 20 minutes or so.
9
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.
10
Add the salt just before serving.
11
Serve over brown rice.
12
Delicious the next day as leftovers!

621

kcal

Calories

Fat

125

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 tablespoon oil, 1 small onion, chopped, 2 garlic cloves, minced, 1 inch gingerroot, minced, and more.

Yes, Lentil and Veggie Curry falls under the Soups & Stews 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!

Lentil and Veggie Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions