High fiber…high flavor…good for you carbs!



A great vegetarian dish by itself…or add some ham, turkey, even beef to it and kick up the protein even more. This thickens as it sets for a day or so and is hearty for a quick lunch. Make up a pot of fragrant Basmati rice to ladle it over for your family and there’s your complete meal!

Don’t be afraid of lentils. They are pretty hard to mess up…just let them simmer until they are soft. If the liquid starts to get low, add some more broth. You can use red, yellow, beluga or the regular old lentils you find everywhere.




1 1/2 tablespoons olive oil
2 cups onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1/2 cup yellow bell pepper, chopped
2 large garlic cloves, minced
2 tablespoons curry powder
1/8 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried cilanto
1 tablespoon finely minced fresh ginger root
2 cups lentils
8-9 cups vegetable or chicken stock
One 15-oz can lite coconut milk

In a large stockpot heat olive oil over medium heat. Add onions, carrots, celery, yellow pepper, and garlic. Cook for 10 minutes or until softened. Add curry powder, cayenne, cumin, salt, black pepper, cilantro, and ginger root. Cook for 2 minutes or until spices are very fragrant.

Stir in 8 cups of the broth and coconut milk. Bring to a boil and reduce heat to low. Simmer for 30 minutes or until lentils are tender. If it gets too thick before they are done, add more broth. Makes approx ten 1-cup servings.

Per Serving: 190 Cal; 9 g Protein; 6 g Tot Fat; 16 g Carb; 5 g Fiber; 4 g Sugar; 722 mg Sodium

6 Comments Add yours

  1. Wow, how absolutely gorgeous. I especially love your use of spices.
    Your photos are stunning too 🙂 Just added you to my feed. Hope to chat soon!

  2. stephchows says:

    I may a big batch of lentils with shrimp and chicken sausage every sunday for John to bring to lunch all week 🙂 So good!

  3. Freddie Summers says:

    Yum! I love lentils and this is going to be on the menu this week. Thank you so much for all of your wonderful ideas, Linda!


  4. Cara says:

    I’ve been thinking about making winter squash stuffed with curried lentils – this would be a great filling!

  5. carol says:

    Made this yesterday & had it for lunch today…just delicious. Thanks Linda

  6. Denise says:

    I am beginning a plant-based diet. I made this today and cannot believe how easy and unbelievably rich it is. My home smells lovely and I can’t wait to taste it.

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