Red lentil vegetable curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.4
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 325.9 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 8.4 g
  • Protein: 7.7 g

View full nutritional breakdown of Red lentil vegetable curry calories by ingredient
Report Inappropriate Recipe

Submitted by:


Use what is in the crisper for this changeable curry-- full of fiber! Use what is in the crisper for this changeable curry-- full of fiber!
Number of Servings: 6


    100 gr frozen peas
    230 gr frozen spinach
    3 medium diced carrots
    1 small chopped onion
    1 clove chopped garlic
    4 cups chopped eggplant
    1.5 medium chopped zucchini
    1 medium chopped tomato
    100 gr dry red lentils
    currry paste or powder to taste
    1 bouillion cube


makes 6 servings

chop all veggies as mentioned in the ingredient list, cook over medium heat with a bit of water and the bouillon cube, adding water as needed, it depends on the water content of your veggies.

After about 20 minutes simmering, add curry paste to taste and light cream,about .75 cup. Cook for another about 20 minutes. taste for salt and pepper, serve over basmati rice, not counted in info.

Good as leftovers, or add more water to leftovers and turn into soup.

Number of Servings: 6

Recipe submitted by SparkPeople user AKASHA66.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.