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    You are in: Home / Indian / Curried Lentils Recipe
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    Curried Lentils

    Curried Lentils. Photo by rpgaymer

    1/3 Photos of Curried Lentils

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    mersaydees's Note:

    A fabulous recipe from Australia's Hot & Spicy Cooking book. My ex-husband and I fought over who'd get this grocery store purchased magazine-book! I haven't found a dud in this book yet! :)

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    Units: US | Metric


    1. 1
      In a heavy-based saucepan, heat butter, margarine or ghee. Add green onions, carrot and celery and fry, stirring occassionally, until vegetables have softened, about 10 minutes.
    2. 2
      Remove pan from heat. Stir in curry powder and flour, mixing well. Return pan to heat, cook for 1 minute then gradually add stock. Cook, stirring until sauce boils and thickens, about 3 minutes.
    3. 3
      Add peanut butter, cauliflower and lentils, lower heat and simmer covered 20 minutes or until lentils are tender.
    4. 4
      Stir in spinach, simmer without a lid for 5 minutes or until spinach has wilted slightly.
    5. 5
      Add yogurt and season to tase with salt and pepper. Continue cooking until heated through, about 2 minutes.

    Ratings & Reviews:

    • on January 14, 2013


      This was a great meatless meal. I usually don't like peanut butter curries as they tend to be a bit too rich-tasting for me, but this recipe had just the right amount. Based on previous reviews, I ended up adding the carrots, celery, and cauliflower near the end of the cooking time. The veggies did not end up mushy at all. I also used whole brown lentils as that's what I had. Great recipe - thanks for sharing!

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    • on October 27, 2012


      I like the flavor of this dish very well. I would just prefer the vegetables, especially the cauloflower, to be more crisp. I think I will either add the cauliflower later in the cooking process or roast them separately and serve on top of the curry.

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    • on February 15, 2009


      I made this as written, and even made a special trip to get split red lentils. Although the flavors were quite good, the consistency was too mushy. Everything cooked down too much. I think brown lentils and less broth would have worked better. But the four stars are for the really nice flavors.

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    Nutritional Facts for Curried Lentils

    Serving Size: 1 (188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 293.3
    Calories from Fat 141
    Total Fat 15.6 g
    Saturated Fat 5.0 g
    Cholesterol 11.5 mg
    Sodium 218.6 mg
    Total Carbohydrate 27.8 g
    Dietary Fiber 11.6 g
    Sugars 6.1 g
    Protein 14.1 g

    The following items or measurements are not included:


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