Lentil Vegetable Curry


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A healthy and savory dish, this recipe comes from Stacy Middleton, an Albertsons dietician.

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  • 1/2 C. dry lentils
  • 3 C. reduced-sodium chicken broth
  • 1 C. water
  • handful little red potatoes, quartered
  • handful baby carrots
  • Sauce:
  • 1 1/2 tsp. olive oil
  • 1/4 onion, chopped
  • 2 tsp. minced garlic
  • juice of 1/2 lemon
  • 1 Tbs. curry
  • 1 Tbs. mustard seed
  • salt, pepper, and red pepper if desire
  • 2 Tbs. fresh chopped basil
  • 1 13.5-oz. can LITE coconut milk
  • handful cauliflower
  • 1 15-oz. can garbanzo beans

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In a medium saucepan, add the chicken broth, water, and lentils. After 20 minutes, add the potatoes and carrots and cook for 15 more minutes. While the vegetables are cooking, set a sauté pan on medium heat and add olive oil, onion and garlic. Saute until the onion and garlic are tender. To the sautéed onions, add the drained lentils and other cooked vegetables from the pot, lemon juice, spices, coconut milk, cauliflower, and garbanzo beans. Simmer for 15 minutes to let the flavors blend. Cook a batch of basmati rice and serve it with the lentil vegetable curry.

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