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Vegetable Curry with Lentils

Curry Lentils


Serves 6

1 ½ tsp. minced garlic

1/4 tsp. ground cumin

1/2 cup curry powder

1/8 tsp. cayenne powder

1/2 tsp. ground black pepper

1 tbsp. olive oil

1/2 Cup carrot, medium dice

1 ½ Cup red potato, medium dice

1/2 Cup green bell pepper, Julienne

1 Cup yellow onion, sliced thin (1/4 in.)

2 Cups Cauliflower, 1inch dice

1 Cup tomato, small dice

1 Cup low sodium garbanzo beans

1/2 Cup green peas

2 Tbsp. golden raisins

3/4 Cup low sodium vegetable broth

  1. Heat oil in a large skillet, over medium heat, add cumin, garlic, curry and cayenne powder.
  2. Stir in ½ of the broth and cook for 2 minutes. Add in the carrots, potatoes, green peppers, onions and cauliflower, cover and simmer for 5-7 minutes, or until vegetables are just tender.
  3. Add in the tomato, garbanzo beans, raisins, and the remaining broth, cover and cook for another 10 minutes.
  4. Taste and adjust seasoning.

Keep warm for service.


3 cups brown or green lentils

Zest of 1 lemon

1 Tbsp. Parsley, chopped

Cook Lentils according to package, once the lentils are cooked, fold in the lemon zest and chopped parsley.

Serve warm with the curry.

Nutrition Facts

348 Calories, Fat: 6.5g, Sat Fat: 0.8g, Sodium: 130mg, Total Carbs: 30g, Fiber: 17g,
Protein: 16g

Our heart healthy recipes use ingredients from a balanced diet such as fruits, vegetables, beans, whole grains, fish and nuts while limiting the intake of added sugars, salt (sodium) and bad fats (saturated and trans fats).

Chef Jason