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.

No additional tips available.

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

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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.

Lentil Curry

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