Get two new free healthy recipes each week. Sign Up

Yumlicious Lentil Curry

You’re shocked, right? No chocolate, and no sprinkles today!

You might not know it from my recent posts, but I promise I don’t sit around all day eating chocolatey desserts… Today I’ve decided to break the “desserts-only” streak, on which I’ve been for the past month or so, with a savory recipe featuring one of my fave legumes: the lentil!

vegan lentil curry

When I do make a lentil dish, I always say to myself, “I should cook with lentils more often!” Such was the case with last night’s dinner.

vegan lentil stew

Yumlicious Lentil Curry

(Lentils… perfect for Lent!)

  • 2-4 teaspoons extra virgin olive oil
  • 2 large onions, diced
  • 4 carrots, chopped
  • Optional: 2 zucchini, sliced
  • 3 minced garlic cloves (about 1 tbsp)
  • 1 (28 ounce) can plum tomatoes
  • 1 cup (7 ounces) lentils (See the note below this recipe, in regards to whether to use 1 cup uncooked or cooked)
  • 2 cups vegetable stock
  • 2 teaspoons mild curry powder
  • 2 teaspoons fresh thyme leaves, chopped (I use 1/2 tsp dried)
  • 1 and 1/2 teaspoons salt
  • optional: pepper (I only use a small dash)
  • 1 tablespoon good-quality red wine vinegar
  1. Heat the oil in a large saucepan. Add the onions and carrots and cook over medium low heat for 8-10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
  2. Meanwhile, cut the tomatoes with a knife until they are coarsely chopped. Add the tomatoes (and the juice in the can), lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering.
  3. Remove from the heat and allow to sit covered for another 10 minutes. Add the vinegar. Season to taste and serve hot. Enjoy!

Cooking Mishap!

The original recipe, based off one from The Barefoot Contessa, is supposed to be for lentil curry. So I could not figure out why mine looked more like soup. Finally I realized: when it called for 1 cup lentils, it meant un-cooked. I’d used 1 cup canned! Oops!

All was not lost, however. I simply drained the liquid and poured it into a separate container. This gave me the curry for which I’d hoped… and now I had the most delicious, broth-y soup, besides. Two dishes from one recipe!

vegan curried lentils

And just because it wouldn’t be a CCK post without chocolate…

Chocolate Cake Batter Shake 

No ratings yet.

Rate this recipe

Published on March 25, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes