Curried Lentils

I’ve been making this a lot recently. It is QUITE tasty and its budget friendly. One batch costs me less than 10 bucks and it’ll last all week (SUCK IT, Sandra Lee).

I love recipes that allow freedom to add/substitute ingredients. I’ve made curried lentils 3 times this last month and its been different every time. I tend to throw in whatever vegetables I have on hand (last batch had zucchini and spinach).

Here’s the basic recipe:


  • 2 cups lentils
  • 1 large onion, medium dice
  • 1 red bell pepper, medium dice
  • 2 tablespoons vegetable oil (you may need more depending on what other veggies you use)
  • 2 1/2 tablespoons curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt (more to taste)
  • 1 teaspoon granulated sugar
  • 1 clove minced garlic
  • 1 teaspoon ginger root, grated
  • 1 (14.25 ounce) can tomato puree (if you’re feeling ambitious, try making your own!.. Or, you know, don’t…)


  1. Wash the lentils in cold water until the water runs clear, put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
  2. While the lentils are cooking, caramelize the onions in vegetable oil using a large skillet.
  3. While the onions are still cooking, add in the bell pepper. In a mixing bowl combine the curry paste, spices, sugar, salt, garlic, and ginger. Mix well. When the veggies are cooked, add the curry mixture and cook over a med-high heat stirring constantly for 1 to 2 minutes.
  4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
  5. When the lentils are tender drain them briefly. Mix the curry base into the lentils and serve immediately. I like to serve this over jasmine or basmati rice. Garnish with some fresh cilantro.

Make this NOW!


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