Lentil curry

May 16, 2020


  • 1 cup raw dried red lentils briefly rinsed under a running tap
  • 1 large onion, 1 tsp each garlic and ginger – chopped
  • 1 TBS Canola or sunflower oil
  • 2 tsp cumin
  • 1tsp coriander
  • ½ tsp each fennel and cardamom
  • 1tsp turmeric
  • 1 tsp salt
  • 3 – 4 cups of water
  • Frozen vegetables like cauliflower, carrots and broccoli or green beans (2 – 3 cups in total)


  • Fry onion, garlic and ginger in the oil until soft.
  • Add the spices and stir for a minute.
  • Add the lentils and 2- 3 cups of water.
  • Allow lentils to simmer for 10 minutes.
  • Add fresh veggies (or frozen) and cook until lentils and veggies are cooked.
  • Keep adding liquid if necessary.
  • Flavour to taste with salt.
  • Serve with brown rice or roti and a salad of chopped tomatoes and onions and coriander (mint and basil are also good if you don’t have coriander).

(serves 2 – 3)

Karen Protheroe

Karen is a registered dietitian and author of numerous books on nutrition. She also runs a private practice in Stellenbosch. Read more about Karen here.

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