Method

Rinse ¾ cup dry rice and cook according to package instructions.

Heat 1 tbsp oil in a large pot over medium heat. Add onion and cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds.

Stir in cumin, coriander, turmeric, paprika, black pepper and chili powder. Cook for 30 seconds, stirring constantly until fragrant.

Stir in diced tomatoes and cook for 3–5 minutes until slightly thickened.

Drain and rinse the soaked lentils. Add them to the pot along with 2½ cups broth or water and ½–1 tsp salt. Bring to a boil, then reduce heat to low.

Cover the pot partially with a lid and simmer for 20–30 minutes, stirring occasionally, until the lentils are tender. Add a splash of water if it gets too thick.

Stir in milk or cream and simmer gently for 2–3 minutes. Turn off the heat, then stir in chopped parsley and lemon juice.

Spoon over rice and top with extra parsley, a squeeze of lemon and plain yogurt if desired.

Tips

Soaking the lentils overnight reduces cooking time and makes them easier to digest.

Use a partially covered lid while simmering to prevent boiling over but keep enough moisture.

Add parsley and lemon at the end for a fresh, bright flavour.

Serve with a side of cucumber tomato salad or warm naan for an even more satisfying meal.

Notes

You can use red lentils, but reduce the cooking time to 15–20 minutes.

Adjust the spice level by adding more or less chili powder.

If using store-bought broth, start with ½ tsp salt and adjust at the end.

For a richer curry, use cream instead of milk.

This recipe is naturally vegetarian and high in fibre and protein.

COZEEN · RECIPE CARD

Lentil Curry

Name: Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian-inspired
Ingredients: 1 cup brown or green lentils, soaked overnight; ½ cup onion, sliced or diced; 3 garlic cloves, minced; 1 tbsp olive or avocado oil; 2 cups diced tomatoes (fresh or canned; or 1 can, 398 mL); 1 tsp cumin; 1 tsp coriander; 1 tsp turmeric; 1 tsp paprika; ½ tsp black pepper; ½ tsp chili powder; ½–1 tsp salt, adjust to taste; 2½ cups broth or water; ½ cup milk or ¼ cup cream milk or cream; 2–4 tbsp fresh parsley, chopped (plus extra for serving); To taste lemon juice (plus extra lemon for serving); ¾ cup white rice (jasmine or basmati), dry, for serving; Optional plain yogurt, for serving

A hearty, flavourful lentil curry made with warming spices, tomatoes and a touch of cream. Perfect served over rice with fresh parsley and a squeeze of lemon.

Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 3

Ingredients

1cupbrown or green lentils, soaked overnight
½cuponion, sliced or diced
3garlic cloves, minced
1tbspolive or avocado oil
2cupsdiced tomatoes (fresh or canned; or 1 can, 398 mL)
1tspcumin
1tspcoriander
1tspturmeric
1tsppaprika
½tspblack pepper
½tspchili powder (optional)
½–1 tspsalt, adjust to taste
2½cupsbroth or water
½ cup milk or ¼ cup creammilk or cream (optional)
2–4 tbspfresh parsley, chopped (plus extra for serving)
To tastelemon juice (plus extra lemon for serving) (optional)
¾cupwhite rice (jasmine or basmati), dry, for serving
Optionalplain yogurt, for serving (optional)

Method

Rinse ¾ cup dry rice and cook according to package instructions.
Heat 1 tbsp oil in a large pot over medium heat. Add onion and cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds.
Stir in cumin, coriander, turmeric, paprika, black pepper and chili powder. Cook for 30 seconds, stirring constantly until fragrant.
Stir in diced tomatoes and cook for 3–5 minutes until slightly thickened.
Drain and rinse the soaked lentils. Add them to the pot along with 2½ cups broth or water and ½–1 tsp salt. Bring to a boil, then reduce heat to low.
Cover the pot partially with a lid and simmer for 20–30 minutes, stirring occasionally, until the lentils are tender. Add a splash of water if it gets too thick.
Stir in milk or cream and simmer gently for 2–3 minutes. Turn off the heat, then stir in chopped parsley and lemon juice.
Spoon over rice and top with extra parsley, a squeeze of lemon and plain yogurt if desired.

Nutrition per serving

Calories: ~500–745 kcal (depending on servings)
Protein: ~22–33 g
Carbs: ~67–100 g
Fat: ~14–20 g
Fiber: ~11–16 g

Tips

Soaking the lentils overnight reduces cooking time and makes them easier to digest.
Use a partially covered lid while simmering to prevent boiling over but keep enough moisture.
Add parsley and lemon at the end for a fresh, bright flavour.
Serve with a side of cucumber tomato salad or warm naan for an even more satisfying meal.

Notes

You can use red lentils, but reduce the cooking time to 15–20 minutes.
Adjust the spice level by adding more or less chili powder.
If using store-bought broth, start with ½ tsp salt and adjust at the end.
For a richer curry, use cream instead of milk.
This recipe is naturally vegetarian and high in fibre and protein.

Storage

Leftovers keep well in the fridge for 3–4 days and reheat beautifully.

Ingredients

1 cup brown or green lentils, soaked overnight

½ cup onion, sliced or diced

3 garlic cloves, minced

1 tbsp olive or avocado oil

2 cups diced tomatoes (fresh or canned; or 1 can, 398 mL)

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tsp paprika

½ tsp black pepper

½ tsp chili powder (optional)

½–1 tsp salt, adjust to taste

2½ cups broth or water

½ cup milk or ¼ cup cream milk or cream (optional)

2–4 tbsp fresh parsley, chopped (plus extra for serving)

To taste lemon juice (plus extra lemon for serving) (optional)

¾ cup white rice (jasmine or basmati), dry, for serving

Optional plain yogurt, for serving (optional)

Ingredients

Method

Tips

Notes

Storage

Equipment

Nutrition

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