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Curried Lentil Stew with Vegetables

Curried Lentil Stew with Vegetables Recipe

  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) mild curry paste or powder, or to taste
  • Pinch cayenne pepper
  • 2 cups (500 mL) diced peeled potatoes (about 2)
  • 1½ cups (375 mL) thinly sliced carrots (about 3)
  • 1½ cups (375 mL) vegetable or chicken stock
  • ¼ cup (50 mL) tomato paste
  • 1 can (19 oz/540 mL) lentils, drained and rinsed
  • Salt and freshly ground black pepper
  • ¼ cup (50 mL) chopped fresh cilantro or parsley
  • Plain yogurt (optional)
  • 8-cup (2 L) casserole dish with lid
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 322kcal (16%)
Total Fat 5g (8%)
Saturated Fat 1g (3%)
Cholesterol 3mg (1%)
Total Carbohydrate 54g
Dietary Fiber 15g
Sugars 10g
Protein 17g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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