Curried Lentils Recipe
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 getting in one bowl. It was awesome!
You actually get half the day’s fiber requirement in just one cup of this delicious stuff! You’ll also get vitamins B6, A, and K while you enjoy a wonderfully comforting dish.
About The Ingredients
Dry, brown lentils – Rinse them and soak them if you wish. I never soak mine.
Vegetable stock – Low sodium, no sugar added.
Carrots
Celery – Sliced thin.
Curry powder
Ground cinnamon
Ground cumin
Garlic granules – Or garlic powder.
Onion granules – Or onion powder.
Ground ginger
Fresh spinach – Packed tight when measuring.
Balsamic vinegar
Light coconut milk – Canned. Not from a carton.
Cauliflower florets – Cut small enough to be bite-sized.
How To Make Curried Lentils
- 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.
Storage
Store leftovers in an airtight container in the fridge for up to 4 or 5 days.
Freezing
Freeze in airtight containers for up to 4 months.
Reheating
Reheat in a microwave or in a pot on the stove.
More Healthy Lentil Recipes
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Curried Lentils Recipe Card
Curried Lentils
Ingredients
- 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
- 1½ cups light coconut milk (canned. Not from a carton)
- 6 medium garlic cloves
- 2 cups cauliflower florets
Instructions
- 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.
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.
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.
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!
Great! I hope you enjoy it!
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.
Wonderful! I hope you enjoy them!
You can, but you’ll need to adjust the cooking time.
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…
Then I wouldn’t make this one. Luckily, I have lots of other recipes for you to try. 🙂
Not at the moment, but it’s on my list.
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 🙂
Thanks!
That works too!
Wonderful! I hope you enjoy it!
This dish got enthusiastic thumbs ups from our whole family – kids and all! Love the assault of flavors and the amount of leftovers 🙂
Fantastic!
Does this recipe freeze well?
Yes. Lentils always freeze well.
Thanks so much!
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!
Wonderful! I’m glad you enjoyed it!
Yum! Glad you liked it!
My pleasure! Hope you enjoy it!
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!
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…
Yes, it’s more like a soup. Glad you like it! 🙂
It can take about 45 minutes, give or take. The package your lentils came in should give you a better idea though.
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?
I purchased my lentils in the bulk section. I wouldn’t use the quick kind. They won’t hold up very well here.
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!
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.