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  • Γ—

    Curried French Lentils

    Jump to Recipe·Print Recipe

    This is one of my favorite go-to meals since it's so easy to prepare all in one pot and is very flavorful. It can be eaten alone as a stew, over cooked brown rice, or spooned into steamed corn tortillas with cooked brown rice.

    FrenchLentil5_0318
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    Curried French Lentils


    • Prep Time: 25 mins
    • Cook Time: 45 mins
    • Total Time: 1 hour 10 mins
    • Yield: 6 to 8 (makes about 9 ½ cups) 1x
    Print Recipe
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    Ingredients

    Scale
    • 6 cups water
    • 1 cup dry/uncooked French green lentils
    • 1 medium yellow or white onion, chopped (about 2 cups)
    • 1 medium yam or sweet potato, peeled and chopped into ½-inch chunks (about 1 ½ cups)
    • 2 cups small cauliflower florets
    • 2 ribs celery, sliced (about ⅔ cup)
    • 1 can diced tomatoes (14.5 ounces; about 1 ½ cups), undrained
    • 1 tablespoon yellow curry powder
    • 2 teaspoons dried Italian herb seasoning
    • 1 teaspoon granulated onion
    • 1 teaspoon granulated garlic
    • 4 cups coarsely chopped Swiss chard (or other greens)

    Instructions

    1. Bring the water and lentils to a boil in a soup pot over medium-high heat, uncovered. Reduce the heat to medium-low and cook uncovered, stirring occasionally, for 20 minutes.
    2. Stir in the onion, yam or sweet potato, cauliflower, celery, diced tomatoes (including the juice), curry powder, Italian seasoning, and granulated onion and garlic. Cover and simmer at a low boil for 15 minutes.
    3. Stir in the greens, then cover and cook for 5 to 10 minutes more, or until the lentils and yams or sweet potatoes are tender.

    Notes

    If you want to turn this thick stew into a soup, simply add 1 ½ to 2 cups of water in step 2.

    If you don't have cauliflower, you can use broccoli instead.

    If you're a mushroom fan, add about 6 sliced medium white or cremini mushrooms in step 2.

    Lentils: A variety of lentils exist (see chart below), and can be used in this recipe by adjusting the cooking time slightly (mainly for red lentils, which take only 25-30 minutes to cook).

    Tomatoes: Fresh tomatoes can also be used, especially when they are in season (about 1-½ cups diced).

    Nutrition

    • Serving Size: ⅛ recipe, 1.25 cups
    • Calories: 118
    • Sugar: 5.6g
    • Sodium: 81mg
    • Fat: 0.4g
    • Saturated Fat: 0.1g
    • Carbohydrates: 21.9g
    • Fiber: 5.2g
    • Protein: 6.7g
    • Cholesterol: 0

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    LentilTypesChart

    Common lentil types

    How to cut a cauliflower
    (1) Turn the cauliflower upside down. (2) Remove the thick outer leaves (the leaves are also edible, but are most often discarded). (3) Cut down along the thick inner core until all the florets are free. (4) Now you are left with just the core, separated perfectly from the florets, and no waste. Cut florets smaller from here.

    HowToCutACauliflower
    FrenchLentil2_0273

    What is curry powder?
    Curry powder is a mixture of spices that usually includes turmeric (gives the yellow color), coriander, cumin, fenugreek, and red pepper. Depending on the curry powder recipe, additional ingredients may be included, such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, cardamom, nutmeg, and black pepper. Some cooks create different curry mixtures for different recipes, with some mild in flavor and others quite hot and spicy; those sold in grocery stores are typically on the milder side. In Eastern Indian cultures, curry recipes are often passed down from generation to generation.

    FrenchLentil_0340
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    Reader Interactions

    Comments

    1. Rose Haluschak

      December 27, 2012 at 10:53 pm

      I made this tonight. I added about a half cup of uncooked brown rice at the beginning of the cooking process. It was delicious! Thanks for a great recipe!

      Reply
    2. Susan

      December 28, 2012 at 12:59 pm

      I made this last night and am excited to get to eat it today for lunch and dinner. Your instructions are so clear, the extra information so valuable - you are a real treasure. Thank you for a delicious and easy recipe.

      Reply
      • Cathy

        January 01, 2013 at 10:43 pm

        Aww, thank you Susan! πŸ˜‰

        Reply
    3. Janet

      January 07, 2013 at 12:01 pm

      Excellent tasting soup. Already making it for the second time.

      Reply
    4. Karen

      January 07, 2013 at 7:05 pm

      I love this post, and thank you for the cauliflower tip!

      Reply
    5. Linda Dale

      January 18, 2013 at 10:18 pm

      I love all the ingredients in this recipe, so obviously I had to try it. YUM!

      Reply
    6. soniacastaneda

      January 24, 2013 at 1:18 pm

      I made this last night and it was delicious!!! It will take some getting used to not having salt in my food, but the flavor of all the ingredients really comes together. My husband doesn't like curry and I did not have many greens. I put an extra teaspoon of herbs and 2 cups of spinach and added carrots.

      Reply
    7. Alex Richards

      April 15, 2013 at 3:44 pm

      Just made this for a family of four and served with mashed potatoes - absolutely delicious! Will definitely be doing this one again. Thank you for great recipes which work.

      Reply
    8. Paul

      June 04, 2013 at 7:41 pm

      My attempt at one of your recipes - very healthy! Mine came out somewhat soupy, which is fine. Used kale, beet greens. Also the taste was somewhat subtle and subdued even though I used "hot" curry powder. I used 2 tsp of herbs de Province for the spices - was that not potent enough? Any recommendations to liven it up a bit, maybe make it more savory? Maybe mango???

      Reply
      • Cathy

        June 05, 2013 at 1:12 pm

        Hi Paul, thanks for the comment. I tend to not over-spice so people can ramp up if they like. I'm not a "hot-n-spicy" eater, so I'm glad you added what you like. πŸ™‚

        Reply
        • Paul

          June 05, 2013 at 1:18 pm

          I am a real novice when it comes to cooking. Due to heart problems I'm strictly no oil, cheese, meat, etc. My fiancΓ© is not thrilled - so no real help there - so I'm on my own. Any suggestions on how to make recipes more flavorful would be very helpful - not necessarily spice hot. Raisins?

          Reply
          • Cathy

            June 08, 2013 at 11:23 am

            Hi Paul, I would invest in some new dried herbs/spices and learn how to use them. Blends are good like curry and Italian herbs. Find a spice shop in your area and buy them from there if you can. If not, just get some from the grocery store. Old spices/herbs should not be used since the flavor fades. You will also get more flavor from very fresh produce, such as from the farmers market. You can use store bought veg broth, they even have some without salt now. Good luck! πŸ˜‰

            Reply
            • Juliette

              October 09, 2014 at 10:55 pm

              I always add fresh chopped herbs when serving. It adds a huge kick of flavor. Use cilantro for this one!

              Reply
    9. Lubna Zaidi

      July 30, 2013 at 1:29 pm

      Awsome, or as my boyfriend said:"party in my mouth"!

      Reply
      • Cathy

        July 31, 2013 at 12:56 am

        πŸ˜‰

        Reply
    10. debbie

      August 19, 2013 at 8:48 pm

      I just started eating a whole food plant based diet(2 weeks now and I feel great!) so am new to this.I tried this recipe tonight and it was amazing..love love love it:)Thank you so much!!

      Reply
      • Cathy

        August 21, 2013 at 3:39 pm

        Yay, thanks Debbie! Me too, I love this one! πŸ˜‰

        Reply
    11. Sheila Fretwell

      December 01, 2013 at 11:28 pm

      Made this tonight and it very good. I threw a hot chili pepper in with the onions and it gave it a nice subtle heat. Loved how it's loaded with different colored vegetables. Great meal for a cold winter's night but since I live in California I will just have to pretend that part. Thank you!

      Reply
    12. Andrea R

      January 21, 2014 at 6:18 pm

      Finally made this last night. My husband and I decided to double it (because we had everything and figured we could freeze it). We used Herb de Provenance for the herbs and when it was all done cooking added pepper and about half lemon. REALLY YUM!!!! Just ate a massive bowl for lunch and wondering WHY OH WHY I bothered freezing any! Thanks so much! This is a keeper!

      Reply
    13. Trish

      February 27, 2014 at 11:22 am

      The aroma as this cooked last night had my 13-year-old salivating! It was fantastic, and I can't wait to tuck into a bowl of it today. :))

      Reply
      • Cathy

        February 27, 2014 at 10:13 pm

        Love it when the teenagers are onboard. πŸ˜‰

        Reply
    14. Kris McCormack

      May 14, 2014 at 12:33 pm

      Wow, Cathy, another stupendous meal! Thank you. I had been meaning to try this recipe for months, and finally got around to it today. My husband and I both loved it and are looking forward to the leftovers. Delicious!

      p.s. How's that cookbook coming? πŸ™‚

      regards,
      Kris

      Reply
      • Cathy

        May 14, 2014 at 12:44 pm

        Thanks Kris! πŸ™‚ It's coming, slowly but surely. πŸ˜‰

        Reply
    15. Kris McCormack

      June 08, 2014 at 2:01 pm

      I've already raved once about this stew, but I made it again today and just have to say "thanks" again. Not only is this a delicious meal, it really is quick when I do the chopping/cutting/prepping while the lentils are cooking. We have a quite a few days where 2 of our 3 meals are your recipes, Cathy. Thank you so much.

      Reply
      • Cathy

        June 08, 2014 at 10:41 pm

        Aw, thanks Kris! πŸ˜‰

        Reply
    16. Stephen Albers

      November 21, 2014 at 9:28 am

      As usual, Cathy has put a great deal of thought, imagination and expertise into this recipe. So I'm hesitant to propose any changes to what has already been rendered near optimal.

      A couple of issues do come to mind:

      Cauliflower leaves: Cathy does point out they are "edible". But I feel this does not do them justice. Cauliflower leaves are DELICIOUS. Sliced julienne like you would celery, they could easily replace or supplement celery in this recipe.

      Greens: I feel this stew recipe is a golden opportunity to feature, not only chopped beet greens, but the julienned stems as well. The stems, which are also eminently edible, add not only flavor but substance and color to this stew.

      I am a big fan of wasting nothing of precious veggies. I buy my beets like God made them straight out of the ground, roots, stems, leaves, dirt and all. Every part of veggies contains nutrients. What little I don't eat goes into my stock pot. Beets and cauliflower are two great examples. This recipe can exploit both to maximum effect.

      Reply
      • Cathy

        November 21, 2014 at 1:30 pm

        Love your suggestions, Stephen! Thank you! πŸ˜‰

        Reply
    17. brenda

      January 06, 2015 at 10:01 am

      this was outstanding. it's been added to my weekly rotation.

      Reply
    18. Lauren

      January 09, 2015 at 3:33 am

      You're a miracle worker. This is my go-to and always a crowd pleasure with zero stress in the kitchen. (My favorite kind of cooking, if you ask me!)

      Reply
    19. ydelle

      July 06, 2016 at 9:42 am

      I have frozen chard how would I use it in this recipe

      Reply
      • Cathy

        July 06, 2016 at 10:06 am

        I would rinse them under warm/hot water then add them per the instructions toward the end. πŸ™‚

        Reply
    20. Trailmomma

      March 06, 2017 at 8:39 am

      Hi Cathy! I made this recipe from your book over the weekend and made it in my Instant Pot! Came out FABULOUS! Big hit. I did 12 minutes with NPR but could have probably done less or released pressure sooner (will play with it). I also used frozen broccoli instead of fresh (ran out) but it came out amazing. We had it over some left over quinoa that we had in the fridge. Thanks so much!! So far all the recipes in your book have been a big hit with the family. πŸ™‚

      Reply
      • Cathy

        March 06, 2017 at 8:34 pm

        Yay!! πŸ™‚ Thanks for the comment! Sounds yummy!

        Reply
    21. Carol Muphy

      August 31, 2018 at 12:13 pm

      This is delicious! Thank you for this recipe. πŸ™‚

      Reply
    22. Jan

      March 22, 2019 at 7:37 pm

      What a great combination of flavors. I loved the contrast between the cauliflower and the sweet potato. I went to a spice shop and bought yellow curry just for this recipe and I am so glad. Your recipes deserve the best ingredients. I had never cooked French lentils before. They are lovely to look and fun to eat. Another recipe of yours with a beautiful color palate. We like this one so much that we had heated up the leftovers this morning for breakfast.

      Reply
      • Cathy

        March 23, 2019 at 5:27 pm

        Thanks Jan! Great comments! πŸ™‚

        Reply
    23. sweetonnh

      April 05, 2020 at 5:59 am

      I made this last night & it was so delicious!!! I shared the picture of my meal on instagram πŸ™‚ I served it with basmati brown rice & topped it with Nooch-it (a grated cashew parm). I used 1 less cup of water as I wanted it a bit thicker. The instructions were really easy to follow. Thank you Cathy! Btw: I have some red lentils in my cupboard. Can you recommend a good recipe for them?

      Reply
      • Cathy

        April 05, 2020 at 10:11 am

        Thanks! πŸ™‚ You can check out this recipe, which uses red lentils. I'll look for you on IG!

        Reply
        • sweetonnh

          April 06, 2020 at 6:04 am

          Thank you! Btw: I'll message you my pic πŸ™‚

          Reply
          • Cathy

            April 06, 2020 at 9:46 am

            Thanks! πŸ˜‰

            Reply

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