Spicy Red Lentil Curry

Egyptian Red Lentil Curry

(adapted from Eating Well)

Serves 4


1/2 C red lentils, rinsed

1 small onion, chopped

1 1/2 tsp curry powder

1/2 tsp salt

1/4 tsp tumeric

2 C water

1 (14.5oz) can diced tomatoes, partially drained

4 cups cauliflower, chopped

1 Tbsp olive oil

1 tsp cumin

3 cloves garlic, minced

2 tsp fresh ginger, minced

1/4 tsp cayenne pepper

2 Tbsp lemon juice


  • Combine lentils. onions, curry powder, salt, tumeric and water in a large saucepan over low heat.  Bring to a boil and simmer.  Cook for 40 minutes, until lentils are soft and sauce is thick.

  • Add tomatoes and cauliflower.  Cover and simmer for 10 minutes.

  • Meanwhile, heat oil over medium-heat.  Add cumin, garlic and ginger.  Stir for about 1 minute.  Add to cauliflower.

  • Stir in cayenne pepper and lemon juice.

  • Serve warm.  Serve over rice or as-is with a tall glass of water!

Nutritional Information per Serving (Makes 4 servings):

180 calories, 4.5g fat, 0.5g saturated fat, 0mg cholesterol, 28g carbohydrate, 12g fiber, 10g protein, 335mg sodium, 850mg potassium, 25% iron.


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