Three-In-One Lentil Curry 19.01.2009

This is definitely best made the day before and refrigerated. Brown lentils will work fine too.

This recipe becomes lentil soup if you add more water (or use vegetable stock instead of water) and blend the lot when the lentils are done. Add a squeeze of lemon juice before serving.

You can also use it as a filling for roast peppers (great way to use up leftovers). Cook the peppers in boiling water for about 10 minutes. Cut off the tops, scoop out the seeds, stuff with the lentil mixture, put the tops back on, brush the peppers with olive oil, place in a baking dish and bake for about 20-30 minutes at 220.


  • 1 tablespoon vegetable oil
  • 1 onion
  • garlic, finely chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chilli powder (optional)
  • 1 cup red lentils
  • 1 small bunch fresh coriander leaves, chopped
  • 1 tin diced tomatoes (or fresh ones, skinned and chopped)
  • salt to taste


Heat oil in a wide pan. Add onion and fry until translucent. Add garlic and ginger, and stir until aromatic. Add ground spices and stir until onion mixture is coated. Add lentils and stir to coat. Add 2/3 of the fresh coriander, and stir through for a couple of minutes.

Add tomatoes, stir through and cook on a low heat for a few minutes. Add just enough water to cover the mixture and simmer uncovered until the lentils are cooked (about 15 minutes), checking the water and adding more if necessary.

Add salt and stir through when the lentils are done. Add the rest of the fresh coriander and stir through before serving.

File under vegetarian

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