Curried Lentils with Vegetables

Curried lentils are always very pleasant. The nuttiness of the lentil goes beautifully with curry powder.

This curried lentils is quite healthy. I love adding different kinds of vegetable to it. Feel free to change any of them and improvise.

The video that follows is for a double batch of this recipe. I always make double batches of these curried lentils as they freeze very nicely. Great for days I can’t cook.

Here is what you are going to need for these flavorful curried lentils:

Serves six

1 medium white onion – finely chopped
2 garlic cloves – minced
¼ TBS finely chopped fresh ginger
½ a chili pepper – seeded, membrane removed and finely chopped (opt)
1 TBS chopped parsley
1 medium carrot – finely diced
1 small eggplant – diced
1 small sweet potato – peeled and finely diced
1 tomato – peeled and finely chopped
1 TBS curry powder
8 oz. lentils – any kind – cooked
1 TBS tomato paste
6.5 oz. coconut milk
6 oz. plain yogurt
1 tsp. salt
1 tsp. black pepper
3 TBS canola oil

1. Heat 2 TBS oil in a deep skillet or pan. Add the onion and cook for about 4 minutes – until translucent. Add the garlic, ginger and chili pepper (if using). Mix well and cook for an additional 4 to 5 minutes. Add the parsley, carrots, eggplant, sweet potato and tomatoes. Mix well and cook for an additional 5 minutes.
2. Make a well in the middle and add the remaining oil. Add the curry powder, mix, and cook – stirring constantly – for about 2 minutes. Mix everything well.
3. Add the lentils and mix well. Make another well in the middle and add the tomato paste. Add the coconut milk and stir thoroughly until the tomato paste is completely dissolved. Add the yogurt and mix everything. Add the salt and pepper and mix. Bring stew to a boil and reduce heat. Simmer for 15 to 20 minutes – until the sweet potato is completely cooked through. Serve with rice and enjoy!

Lentil stew no rice – CALORIES 350.89; FAT 18.75 grs (sat 9.87; mono 5.76; poly 2.22); PROTEIN 16.22 grs ; FIBER 3.00 grs; CARBS 32.86 grs; CHOLESTEROL 14.7mg; IRON 2.07 mg; SODIUM 607.56 mg; CALCIUM 488.50 mg

Print the Lentil Curry Stew Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • April 18, 2012

    vegetarian

    Look delisious! Thank you for the receipe.

  • April 21, 2012

    theFrugalChef

    You are welcome! Thank you for stopping by!

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