Curried Lentils

I think I have mentioned before how much I love lentils. Here is my new favorite spicy lentil dish: Curried Lentils.

I made a similar recipe with chicken a few years back. The veggie lover in me decided to give the recipe a spicy legume twist and substitute lentils. I used red lentils because they cook faster than brown lentils due to the absence of skin.


1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, pressed through a garlic press or minced

1 1/2 tsp curry powder

16 oz vegetable broth

1 1/2 cups dried red lentil

14.5 oz can diced tomatoes (fresh may also be used)

Season to taste with: red pepper flakes, cayenne pepper, salt and pepper


Heat olive oil over medium heat. Saute onion for 2 minutes, add garlic, cook for 3 more. Stir in curry powder, cook for 1 minute.

Slowly add vegetable broth. Spoon in dried lentil. Stir until evenly combined. Cook for 7-10 min, or until liquid is almost gone.

Add tomatoes, undrained. If using fresh, add one cup water. Season to taste with above listed spices. Cook until lentils are soft, stir occasionally. Additional water may be needed as lentils cook down.

Enjoy this with whole wheat pita or tortilla. It is spicily delicious! Mmmm.

Health Benefits:

Lentils are high in fiber and protein. They are the ultimate vegetarian protein source. Curry powder has also been linked with cancer prevention. Enjoy!

Image Credit: Creative Commons user anitasarkeesian

4 thoughts on “Curried Lentils”

  1. This was perfectly written! I didn’t make any changes, and it turned out to have an amazing flavor. I will definitely be making this again.

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