Curried Lentils Recipes

These flavorful lentils are great over rice, naan, or potatos cooked in a strong broth

If you are looking for a way to get lentils and vegetable into your diet, this is a great inexpensive recipe that can be done many different ways. This is a take on Indian Dahl.

This recipe hits the spot for flavor and heartiness. It's very simple to make and there should be plenty left over for a second meal.

adapted from Mark Bittman's The Best Recipes in the World

In my old neighborhood, there was an amazing takeout place where I'd get Thai curry vegetables on a pretty regular basis. I didn't think I could make it, or make it healthfully for that matter - until this morning. I played around with what I had on hand and came up with the following recipe for tonight's dinner, with plenty to freeze for later cravings.

I didn't like brown rice and despised lentils. This recipe changed that. I do enjoy a good curry!

Makes 6 servings, Great With Basmati Rice

Used as filling for 6" corn tortillas with a dollop of sour cream (not included in calorie count)

Canned lentils make this a quick fix for lunch or dinner.

Adapted from The Flexitarian Diet

This pressure cooker recipe could be made on the stove, or adapted for the slow cooker. The recipe is also easy to modify or multiply!

A spicy, very low calorie lentil curry good in a burrito or on rice, and accompanied by spiced yogurt and chutney.

Taken from the book Vegan Planet by Robin Robertson

This is an easy crockpot recipe.

Spices are all approximate. Feel free to spice to taste.

When you have no time to cook, much less grocery shop, you can still have a delicious, filling meal. Serve over rice, or with naan bread.

Recipezaar 38693

A good Indian-inspired dish. You can substitute garam masala for the spices. Use vegetable stock instead of chicken stock to make it vegetarian. Serve over rice for a complete protein.

A modified Eating Well magazine recipe

Thanksgiving usually marks the end of my yearly fall fanaticism, and the beginning of the inevitable resignation to winter that goes into full-swing after the New Years. I’m no longer obsessed with the myriad of fall flavors, its squashes and medium-body soups and wines, I just want to stay warm. I hibernate, so to speak. I start cooking meals at home with more regularity; I find excuses to stay in.