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Curried Lentils with Tomatoes
Curried Lentils with Tomatoes
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Course: Appetizers & Sides, Main Dishes
Servings: 8 servings
Author: Cynthia Rusincovitch
  • 2 tbsps coconut oil or olive oil
  • 1 1/2 cup red onion, diced
  • 3 cups carrots, diced
  • 4 garlic cloves, minced
  • 4 cups roasted tomatoes or equivalent canned tomatoes
  • 1 1/2 cup red lentils
  • 3 cups vegetable or chicken stock
  • 1 tbsp mild curry powder
  • 2 teaspoons dried thyme
  • 1 tbsp kosher salt
  • 1/2 teaspoon fresh ground black pepper
  1. Heat coconut oil in a large pan or Dutch Oven over medium heat. Add the onions and carrots and cook for 8-10 minutes, until the onions are translucent and the carrots begin to soften. Stir occasionally to prevent burning. Add the garlic and cook 1 more minute. Be careful not to burn the garlic.
  2. Add the tomatoes, lentils, broth, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower heat and simmer covered for about 40 minutes, until the lentils are tender.
  3. Remove from the heat and allow the lentils to sit covered for 10 minutes. Serve hot and enjoy!
  4. Double it and have it for lunch the next day! Leftovers are just as good as the original!