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These flavorful Curry and Masala Lentils are a great meatless option for lunch or even supper! Served over hot cooked rice they make a complete meal, loaded with veggies and spiced perfectly. This is the BEST way to eat lentils!

Curry and Masala Lentils

These flavorful Curry and Masala Lentils are a great meatless option for lunch or even supper! Served over hot cooked rice they make a complete meal, loaded with veggies and spiced perfectly. This is the BEST way to eat lentils!
5 from 3 votes
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Course: Lunch, Main Course
Cuisine: American
Keyword: Clean Eating, Healthy, Lentils, Meatless, Plant Based, Vegetables, Vegetarian
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Author: Little Home in the Making

Ingredients

  • ¼ cup Salted Butter
  • 1 medium Onion chopped
  • 2 large Carrots chopped fine
  • 2 stalks Celery chopped fine
  • 2-3 cloves Garlic minced
  • 1 ½ tsp. Salt
  • 1 tbsp. Curry Powder
  • 1 tbsp. Garam Masala
  • 6 cups Chicken Broth
  • 1 ½ cups Brown Lentils rinsed and drained
  • 1 Bay Leaf
  • 2 tbsp. Lemon Juice
  • Cooked Rice for serving
  • Sour Cream or Yogurt for serving

Instructions

  • Melt the butter in a large pot over medium-high heat.
  • Add the onion, carrots, and celery and saute until translucent. Add in the garlic and saute for an additional minute or two, until fragrant.
  • Add in the salt, curry powder, and garam masala and saute an additional few minutes, stirring often to prevent burning and to distribute the seasoning over all of the vegetables.
  • Add the chicken broth, lentils, and bay leaf. Stir and reduce the heat to medium.
  • Simmer for 40-60 minutes, until much of the liquid is evaporated and the lentils are soft and tender. Remove the bay leaf and stir in the lemon juice.
  • Spoon the lentils over hot cooked rice and garnish with a dollop of sour cream or yogurt.

Notes

Adapted from: More-with-Less Cookbook by Doris Janzen Longacre