Curried Lentils

By Jen Booker

November 25, 2016

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 2 People


225g Puy or Green Lentils (you can shorten the recipe time by using cooked lentils and skipping the first two instructions!)

2 Tbsp Olive Oil

1 Carrot

1 Leek

1 Celery stick

1 Garlic clove (crushed)

1 Tsp fresh ginger (grated)

2 tsps curry paste

300ml Stock

4 tomatoes (diced)

3 Tbsp Chopped coriander

2 Tbsp Vegan yoghurt / cream (no worries if you don't have this, it's fine without)


1Wash the lentils and cook them in boiling water for 25 minutes

2Drain and lay out on a tray to dry

3Chop all the veg very small (I use a little electric chopper to save time)

4Heat oil in frying pan and sweat all the veg down for 10 minutes

5Add the curry paste and fry for 3 minutes

6Add the lentils and stock

7Bring to the boil and cook for 5 mins with the lid on

8Add tomatoes and 2 tbsp coriander

9Cook for a few minutes then add Yoghurt / Cream

10Add coriander to garnish

I serve this with Vbites Fishless Cakes from Holland and Barrett, or you could add marinated tofu steaks

Also recently had this with Quorn vegan burgers! Yum



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