Lentil Curry Recipe

Lentil Curry Recipes

Ingredients :

225 g




575 ml


30 ml


10 ml


15 ml

2.5 ml

15 ml

whole brown lentils

bay leaf

small onions, sliced

cloves garlic, crushed

white or vegetable stock


vegetable oil

stalks celery, thinly sliced

curry powder (or mixed curry spices, garam masala, if available)

apples, cored and sliced

lemon juice


chopped parsley

Method :
  1. Put the lentils in a pan with the bay leaf, 1 onion, 1 clove of garlic and the stock.

  2. Bring to the boil, cover and simmer gently for 40-45 minutes, stirring occasionally, or until the lentils are tender and have absorbed the stock.

  3. Cut the cauliflower into small flowerets and steam or cook in boiling, salted water until just tender.

  4. Drain thoroughly.

  5. Meanwhile, heat the oil in a pan and fry the remaining onion and the celery over moderate heat for 3-4 minutes.

  6. Add the remaining garlic and the curry powder or other spices and stir for 2-3 minutes.

  7. Stir in the cauliflower, apple slices, lemon juice and salt.

  8. Stir in the lentils when they are cooked and add most of the parsley.

  9. Turn into a warmed serving dish and garnish with the remaining parsley.

  10. Serve with the lemon wedges.

Serving Suggestion :

This curry can be served with brown rice and a selection of side dishes - such as yoghurt, chopped mint and diced cucumber; thinly sliced pepper and onion rings; tomatoes and shallots; sliced banana; desiccated coconut - and chutneys. Chappatis, pitta bread or poppadoms make the meal more substantial.

Alternative Suggestion :

Other vegetables such as sliced red and green peppers, courgettes, green beans and peas can be substituted. They should retain their shape and individual characteristics, and not be stirred to a pulp.

Serves 4

Per Serving : 8 g fat, 10 g fiber.

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