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Curried lentils and vegetables

A simple yet richly flavoured dish
Recipe and photo provided by CanolaInfo.org
Bowl of cooked curried lentils, chopped carrots and cilantro
4 servings / 35 min

Prep 10 min / Cook 25 min

Ingredients
  • 2 tbsp (25 mL) canola oil
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) curry powder
  • 1 tsp (5 mL) ground cinnamon
  • ½ tsp (2 mL) ground cloves
  • ½ tsp (2 mL) dried thyme
  • 1 cup (250 mL) water
  • ½ cup (125 mL) dried green lentils, rinsed
  • 1 cup (250 mL) carrots, peeled and diced
  • 1 medium sweet potato, peeled and cubed
  • 1 (14 oz / 398 mL) can low sodium diced tomatoes
  • 1 tbsp (15 mL) cooking sherry
  • ¼ tsp (1 mL) freshly ground pepper
  • Chopped cilantro, optional garnish
Directions
  1. In large saucepan with lid, heat canola oil to medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, curry powder, cinnamon, cloves and thyme. Stir and cook for about 2 minutes.
  2. Add water, lentils, carrots, sweet potato, tomatoes (and their liquid) and sherry. Simmer for about 15 minutes or until vegetables are tender.
  3. Season to taste with pepper and garnish with cilantro, if using. Serve.

Tip: Try this recipe with different vegetables such as cauliflower, bell peppers, celery or broccoli.

Nutritional info per serving (1 of 4)
  • Calories 150
  • Protein 5 g
  • Total fat 5 g
    Saturated fat 0 g
    Trans fat 0 g
    Cholesterol 0 mg
  • Carbohydrates 22 g
    Fibre 5 g
    Sugars 5 g
    Added sugars 0 g
  • Sodium 210 mg
  • Potassium 313 mg