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- 2 Tbsp canola oil (30 mL)
- 1 medium onion, minced (1 )
- 2 cloves garlic, minced (2 )
- 2 tsp curry powder (10 mL)
- 1 tsp ground cinnamon (5 mL)
- 1/2 tsp ground cloves (2 mL)
- 1/2 tsp dried thyme (2 mL)
- 1 cup water (250 mL)
- 1/2 cup dried green lentils, rinsed (125 mL)
- 1 cup carrots, peeled and diced (250 mL)
- 1 medium sweet potato, peeled and cubed (1 )
- 1 can (14 ounces/398 mL) low sodium diced tomatoes (1 can)
- 1 Tbsp cooking sherry (15 mL)
- 1/4 tsp freshly ground pepper (1 mL)
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- In a large saucepan with lid, heat canola oil to medium. Add onion and saute until softened, about 5 minutes. Add garlic, curry powder, cinnamon, cloves and thyme. Stir and cook for about 2 minutes.
- Add water, lentils, carrots, sweet potato, tomatoes (and their liquid) and sherry. Simmer for about 15 minutes or until vegetables are tender.
- Season to taste with pepper and garnish with cilantro, if using. Serve.

Curried Lentils and Vegetables
A simple yet richly flavoured dish. Enjoy on its own or over warm quinoa, brown rice or millet. Make lentils a regular part of your meals for quality protein and a good source of fibre. Try this recipe with different vegetables such as cauliflower or bell peppers, celery or broccoli. Recipe from CanolaInfo.
- Servings
- 4 people
Nutritional Analysis
- Serving Size
- 2/3 cup(150mL)
- Servings
- 4
- Calories
- 150
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 210 mg
- Carbohydrates
- 22 g
- Fiber
- 5 g
- Protein
- 5 g