Curried Lentils Recipe

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These curried lentils are a tummy warming bowl of comfort food on a chilly day!

I don’t know about you, but I find fiber to be a pretty essential part of my eating plan.

So I try to opt for foods that I know are higher in fiber. When I made this recipe, I had no idea until I calculated the nutrition data just how much fiber I’d be getter in one bowl. It was awesome!

Clean Eating Curried Lentils Recipe

You actually get half the day’s fiber requirement in just one cup of this delicious stuff! You’ll also get vitamin b6, A and K while you enjoy a wonderfully comforting dish.


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Clean Eating Curried Lentils

Curried Lentils

A tummy warming bowl of comfort food!
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Course: Legumes, Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 255.1kcal
Author: The Gracious Pantry


  • 2 cups dry, brown lentils
  • 7 cups vegetable stock (low sodium, no sugar added)
  • 2 cups sliced carrots
  • 2 cups chopped celery
  • 1 tbsp. curry powder
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 2 tsp. garlic powder
  • 2 tsp onion powder
  • ½ tsp. ground ginger
  • 3 cups fresh spinach (packed tight when measuring)
  • 1 tbsp. balsamic vinegar
  • 1 ½ cups light coconut milk (canned. Not from a carton)
  • 6 medium garlic cloves
  • 2 cups grated zucchini


  • Combine all ingredients in a large soup pot and bring to a boil.
  • Reduce to a gentle boil and cook until all the liquid has been absorbed and the lentils are soft.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1cup | Calories: 255.1kcal | Carbohydrates: 41.85g | Protein: 14.39g | Fat: 3.55g | Saturated Fat: 2.68g | Sodium: 915.08mg | Potassium: 882.54mg | Fiber: 17.48g | Sugar: 6.64g | Vitamin A: 7096.6IU | Vitamin C: 19.35mg | Calcium: 85.06mg | Iron: 4.83mg
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  1. Mariah Dorn says:

    We just got a brand new MacBook Pro Laptop and now I am unable to print your recipes. When I click on the Print friendly button it opens to a grey screen with nothing else on it and I cant print from there. Do I need to download an app that I may be missing? Anyone have any ideas. I hate having my laptop next to the stove where I can spill things on it.

    1. graciouspantry says:

      I’m not sure. Sounds like maybe you don’t have a particular type of program or an updated version. Try making updates to your computer and see if that helps.

  2. Elizabeth Ann Huenefeldt says:

    Simmering in my stock pot now… What an aroma! I am out of coconut milk, so I’m not sure what to substitute, but I still think it will be great!

    1. graciouspantry says:

      Great! I hope you enjoy it!

  3. Simone Campbell Williams says:

    Yummmmmy. I grew up on lentils because they are pretty big in Trinidadian cooking but I have never had them curried before. Will definitely give this a shot.

    1. graciouspantry says:

      Wonderful! I hope you enjoy them!

  4. graciouspantry says:

    You can, but you’ll need to adjust the cooking time.

  5. Nicole Molino says:

    I’m afraid to try, I have an allergy to sweet peas and split peas. However, I don’t have a problem with gondules or pigeon peas…

    1. graciouspantry says:

      Then I wouldn’t make this one. Luckily, I have lots of other recipes for you to try. 🙂

  6. graciouspantry says:

    Not at the moment, but it’s on my list.

    1. I will stay tuned… I have been eating clean for about 2 weeks now and am so happy that I discovered your blog… My husband is too 🙂

  7. graciouspantry says:

    That works too!

  8. graciouspantry says:

    Wonderful! I hope you enjoy it!

  9. This dish got enthusiastic thumbs ups from our whole family – kids and all! Love the assault of flavors and the amount of leftovers 🙂

  10. Karen Harvey says:

    Does this recipe freeze well?

    1. graciouspantry says:

      Yes. Lentils always freeze well.

  11. graciouspantry says:

    Thanks so much!

  12. I did modify this recipe somewhat pending what summer veggies i had on hand. In addition to the veggies listed I added fresh diced eggplant, diced fresh white onions or scallions, diced fresh diced plum tomatoes, diced bella mushrooms, diced beet greens & it tasted delish! Mangia!

    1. graciouspantry says:

      Wonderful! I’m glad you enjoyed it!

  13. graciouspantry says:

    Yum! Glad you liked it!

  14. graciouspantry says:

    My pleasure! Hope you enjoy it!

  15. This is my second recipe I have tried of yours. Thanks so much for what you do. I have been food journaling now for 4 weeks. I love how you provide the nutritional content. It makes tracking so easy. FOr this I made my own veggie broth. I have found that even store bought low sodium veggie and chicken broth is still so outrageous in the sodium count. I would love to continue making my own veggie and chicken broth, but it would be good to have some back up in the pantry. Any recommendation for good alternatives? Best!

    1. graciouspantry says:

      Thanks Kyle! You know, I get my low sodium chicken broth at Whole Foods. It’s the Imagine brand. Not sure if you have it in your area, but it gets the job done. Of course, NOTHING is ever as good as homemade…

  16. graciouspantry says:

    Yes, it’s more like a soup. Glad you like it! 🙂

  17. graciouspantry says:

    It can take about 45 minutes, give or take. The package your lentils came in should give you a better idea though.

  18. My lentil package says 10-12 minutes cooking time; that seems way too short for me. Can you overcook lentils? I have the red kind, will that make a difference?

    1. The Gracious Pantry says:

      I purchased my lentils in the bulk section. I wouldn’t use the quick kind. They won’t hold up very well here.

  19. Hi, I was wondering if I could substitute fresh grated ginger for the ground ginger? If so, would 4 tbsp of fresh grated ginger be the right amount?

    I have to say I love your recipes and I’m so glad I found your site. Thank you!

    1. The Gracious Pantry says:

      Bena – Oh gosh. I think that would be way too much. I would start with 1 tsp. of fresh ginger. You can always add more, but once it’s in there, you can’t take it out. So start small and add to taste.

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