Curried Lentils
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 1 cup each
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Calories
28275 kcal
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Cuisine
Indian, International, Vegetarian, Vegan, gluten-free
Curried Lentils
Description
In this recipe, brown lentils are first cooked until soft and drained. Meanwhile, a mix of diced onion, garlic, and carrots is sautéed in olive oil to develop sweetness and soften the vegetables. Adding curry powder to the sauté enhances the flavor with warm, earthy spices. The cooked lentils and canned tomato sauce are then stirred together and gently heated, building a thick, saucy lentil curry.
The lentils absorb the spiced tomato sauce, creating a dish with a hearty texture and balanced savory-tangy flavor profile. The curry powder choice—mild or hot—allows adjustment of heat level. Fresh cilantro on top adds a bright herbal finish. This lends itself well to being served over rice or with breads like naan to complement the thick texture.
The recipe notes clarify that outside the US, a suitable substitute for canned tomato sauce is strained or pureed tomatoes, helping maintain the intended smooth sauce consistency. The straightforward approach produces a filling vegan dish without requiring complex ingredients.
Ingredients
- 1 Tbsp olive oil $0.16
- 2 cloves garlic $0.16
- 1 onion $0.32, medium
- 3 carrot $0.55, medium, about 1/2 pound
- 1 cup brown lentils $0.68, uncooked
- 2 Tbsp curry powder $0.60, hot or mild
- 15 oz can tomato sauce $0.59
- salt $0.02, to taste
- 1/2 cilantro $0.40, bunch, fresh, optional
Instructions
- Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris. Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander.
- Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté the onion, garlic, and carrots in a large skillet with olive oil over medium heat until the onions are transparent (about 5 minutes). Add the curry powder and sauté for one minute more.
- Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add salt if needed (I added about 1/2 tsp).
- Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.
Notes
- Pick over lentils carefully before cooking to remove any debris or small stones.
- For tomato sauce substitutes outside the US, use strained or pureed tomatoes.
- Sautéing the curry powder with aromatics enhances its flavor before combining with lentils.
- This dish is best served hot over rice, naan, or crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41 cup each
Amount Per Serving
Calories 28275 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 282.75kcal | 14% |
| Carbohydrates | 48.83g | 16% |
| Protein | 14.88g | 30% |
| Fat | 5g | 8% |
| Sodium | 254.1mg | 11% |
| Fiber | 10.75g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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