Lentil Curry Recipe

Name: Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lentils (colour irrelevent, I use red); 4 cups vegetable stock; 1 medium onion (chopped); 3 garlic cloves (chopped or minced); 2 medium carrots (diced 1 cm); 2 celery ribs (diced 1 inch); 2 cups cabbage (1/2 small head, finely sliced); 1 (15 ounce) can diced tomatoes; 2 teaspoons curry powder; 3 tablespoons fresh cilantro; salt and pepper

Servings: persons

1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper

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 saute 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.

221

kcal

Calories

Carbs

Protein

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 11 ingredients. The key ingredients include: 1 cup lentils (colour irrelevent, I use red), 4 cups vegetable stock, 1 medium onion (chopped), 3 garlic cloves (chopped or minced), and more.

Yes, Lentil Curry falls under the Vegetarian 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 Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions