Curried Lentils

This hearty vegan dish is high in protein, fiber, and flavor.  Its appearance isn’t beautiful, but the flavor is a pleasing mix of spicy, sweet, tangy, and savory.  My first attempt at curried lentils was with a recipe I found at  This time around I used some of the ingredients and techniques from that recipe, but changed a number of ingredients and measurements to create a smaller batch with a little more zing, using more convenient pantry ingredients.

Curried Lentils

(Serves 4)

2 tbsp. Smart Balance oil

1 medium onion, chopped

4 cloves garlic, minced

14.5 oz. can of diced tomatoes, drained

3/4 c. water

14 oz. can of light coconut milk

1 tbsp. molasses

1/4 tsp. ground cinnamon

1 tbsp. coriander seeds, crushed well with a mortar and pestle

1 c. lentils (I use the larger greenish ones)

1 tbsp. Gourmet Garden Cilantro Herb Blend

1.  Cook the garlic and onion about 5 minutes over medium heat.

2.  Stir in tomatoes, water, coconut milk, molasses,  crushed coriander seeds, cinnamon, and curry powder.  Simmer 5-10 minutes.

3.  Stir in the lentils and cook over medium-high heat, stirring often, until the lentils have reached desired consistency, about 20 minutes.

4.  Season with salt and pepper to taste, and stir in 1 tbsp. of the cilantro herb blend (or 1/4 c. chopped, if using fresh cilantro).

Serve over rice or quinoa.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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