I have to admit, I’m not a huge lentil fan. They’re a little bland and mealy, as a rule. But they are a superfood – full of protein, fibre, and all kinds of nutrients, so I was determined to find a recipe that was, at least, palatable.

CURRIED LENTIL STEW goes beyond palatable – it’s downright good! I also found that it actually gets better the next day – thicker and more flavorful. Bonus! That means it can be made ahead of time, which I love. One less thing to do during the dinner-time rush hour.

This dish is low-fat, low-calorie, and easy to throw together.  Who could ask for more?!

NOTE: Lentils are high in phytates, which reduce the bioavailability of nutrients. To counteract this problem, soak the lentils overnight in warm water.

ADDITIONAL NOTE: If you’re daunted by all the spices, you can simply use 1 T curry powder. It’s not as flavorful, but it’s quick.

CURRIED LENTIL STEW – makes about 7 cups

  • 1 cup dry lentils (I used red)
  • 1 cup dry rice (I used Chinese white rice)
  • 4 cups vegetable stock (I used homemade: VEGETABLE STOCK)
  • 1 cup onion, chopped
  • 3 tsp garlic, pressed
  • 1 cup carrots, sliced
  • 1 cup celery, diced
  • 2 cups cabbage, sliced thinly
  • 15 oz can whole tomatoes, diced
  • 1 tsp turmeric
  • 1/2 tsp dry mustard
  • 3/4 tsp cumin
  • 3/4 tsp coriander
  • 1/2 tsp cayenne powder
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves (or leave it out completely – my husband doesn’t like it)
  • 1½ tsp salt
  • 1/2 tsp ginger powder
  • 1 T lemon juice

If you’ve soaked the lentils, drain them in a sieve. If not, rinse the lentils and let drain.

Cook the rice.

In a saucepan, sauté the onions in a tablespoon of the vegetable stock for several minutes. Add in carrots, garlic, celery, and cabbage. Sauté another 2 minutes.

Add in turmeric, dry mustard, cumin, coriander, cayenne, cinnamon, cloves, salt, and ginger powder. Sauté another minute or two – until you can smell the spices.

Add in lentils, remaining vegetable broth, lemon juice, and tomatoes.  Bring to a boil, lower flame to bring down to a simmer, and cook uncovered for 30 minutes.

Adjust seasoning to taste. Add in cooked rice.

Can be served immediately or refrigerated and served the next day (which is better, IMO).








One thought on “CURRIED LENTIL STEW – A Slim-Down Special

  1. Pingback: ASIAN CABBAGE SALAD – A Savory Delight! | Vegetarian Cooking For Carnivores BLOG

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s