Curried Lentil Stew

I never thought I would be a curry girl. I’ve never enjoyed Indian food, but always liked the smell of curry. I would then try a dish someone would swear by, and it still never really did it for me. Recently, as I’ve been experimenting more with flavours, I decided to give it an other try, but on my own terms.

That’s how I came up with this deliciously hearty lentil stew. I was looking for something to serve with my turmeric spiced tofu, and this seemed like the natural choice. It turned out hearty and rich, with a bit of heart from the curry powder. It makes a great meal on its own or served as a base or side with a protein.


  • 1 cup dried green lentils
  • 1/2 cup frozen riced cauliflower and sweet potato mix (I had it in the freezer, decided to throw it in, and it was the perfect addition)
  • 1/2 cup frozen green peas
  • 1 tbsp curry powder
  • 1 tsp dried cumin
  • 1 tsp garlic powder
  • Salt and pepper to taste

** You can add more curry and cumin to taste, but start off with these measurements and build from here. Everyone has a different spice tolerance so you’re always better off starting with less and adding, than over-spicing.


  • In a medium saucepan add in the dried lentils and 2 cups of water. Bring the water to a boil, then turn down the heat.
  • Cook then lentils on medium/low heat until the water is almost fully absorbed, roughly 15 minutes.
  • Taste your lentils at this point, they should be fairly soft with only a bit of a bite left. If they’re still very hard, add in a bit more water and cook for another 5 minutes.
  • Once the lentils have softened enough, add in all of your spices and frozen vegetables. Cook 5-10 more minutes until everything is cooked through.
  • Serve immediately or refrigerate for later in the week!

Also- if you’re wondering, the turmeric tofu recipe is linked here. Makes a perfect topper!


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