• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Green Lentil Curry with Potatoes and Vegetables

  • Recipe Submitted by on

Category: Low Fat, Vegetarian

 Ingredients List

  • 2 c Dried lentils; rinsed
  • -(green, red, or brown)
  • 2 tb Vegetable oil
  • 1 md Onion; diced
  • 12 Mushrooms; sliced
  • 1 sm Zucchini; diced
  • 2 Tomatoes; cored and diced
  • 4 Cloves garlic; minced
  • 1 Jalapeno pepper; seeded and
  • -minced (optional)
  • 1 tb Fresh ginger root; minced
  • 1 tb Curry powder; (Madra or
  • -Caribbean-style)
  • 1 ts Ground cumin
  • 1 ts Ground coriander; or garam
  • -masala
  • 1 ts Salt
  • 1/2 ts Ground black pepper
  • 2 c White potatoes; unpeeled,
  • -diced
  • 2 Carrots; peeled and diced
  • 8 Broccoli florets; or
  • -cauliflower florets
  • 8 c Hot cooked rice


Place the lentils in plenty of water to cover and cook until tender (see
package for time; 30 to 45 minutes). Drain the lentils in a slander,
reserving 2 cups of the cooking liquid, and set aside.

Heat the oil in a large saucepan over medium heat and add the onion,
mushrooms, and zucchini. Cook for about 7 minutes, until the vegetables are
tender, stirring occasionally. Add the tomatoes, garlic, jalapeno, and
ginger, and cook for 4 to 5 minutes more. Add the seasonings and cook 1
minute more.

Blend in the lentils, reserved cooking liquid, potatoes, and carrots and
cook over low heat for 35 to 40 minutes, stirring occasionally. Add the
broccoli and cook for another 5 to 10 minutes until broccoli is fork

Remove from the heat and serve with basmati rice. A cucumber raita or
plain, lowfat yogurt make a soothing accompaniment.

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