Curried Lentil Stew

    (231)
    1 hour

    A thick, warming stew made with lentils, tomatoes, onion, celery and flavoured with garlic and curry powder.


    220 people made this

    Ingredients
    Serves: 2 

    • 100g lentils
    • 225ml water
    • 140g tinned tomatoes
    • 1/2 onion, chopped
    • 2 stalks celery, chopped
    • 1/4 teaspoon curry powder
    • 3 cloves garlic, minced
    • salt to taste
    • ground black pepper to taste

    Method
    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Combine lentils and water, bring to the boil.
    2. Lower heat to simmer, add tomatoes, onion and celery. Cover and let simmer for 45 minutes. Check every 15 minutes to stir and add water if necessary. Add spices in the last 15 minutes. Taste and re-spice if necessary before serving.
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    Reviews & ratings
    Average global rating:
    (231)

    Reviews in English (166)

    by
    216

    Okay, I have varied this recipe several times, and all of them came out super. First, I always omit celery and substitute bell pepper. I use veg or chicken stock instead of water, and use fresh tomatoes. My favorite variation is to add a little half and half at the very last minute(do not let it fully cook), just enough to make a thick, creamy soup. I have made this for friends and family, and is a hit every time. Thanks.  -  03 Aug 2003  (Review from Allrecipes US | Canada)

    by
    85

    Made this today- with a lot of changes- and it's fantastic. I guess it's almost a different recipe, but I felt I should leave my changes here in case anyone wants to try what I did. I omitted the celery and added a chopped carrot and a chopped yukon gold potato. Then I added a half of a cup of vegetable broth, 1/3 cup brown rice, and quadrupled the curry powder (no one ever uses enough! a full tsp is perfect). It is excellent over homemade wheat bread!  -  04 Jun 2008  (Review from Allrecipes US | Canada)

    by
    61

    This is the only main dish I've gotten from this site that has actually worked out to be worth the effort. Maybe next time I'll try it with fresh tomatoes. The similarity to my mom's potroast stew (before I became a vegetarian) makes me think that potatoes and/or carrots would make a tasty addition. My dad put his stew over brown rice, but I didn't like the idea-- I think it is better over a piece of whole wheat bread or toast.  -  08 Jan 2002  (Review from Allrecipes US | Canada)

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