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Tomato-Curry Lentil Stew

"I discovered this one day while trying to use up some leftover canned tomatoes and celery. You could probably double, triple, etc. the ingredients and brew up a whole pot of this. Feel free to use fresh tomatoes too, if you like."
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1 h servings 206 cals
Original recipe yields 2 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine lentils and water, bring to a boil.
  2. Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.

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Read all reviews 171
  1. 239 Ratings

Most helpful positive review

Okay, I have varied this recipe several times, and all of them came out super. First, I always omit celery and substitute bell pepper. I use veg or chicken stock instead of water, and use fresh ...

Most helpful critical review

For the ingredients this recipe lists i can only give a 3 star rating. I love both lentils and curry and this dish is terribly bland. Trying it a second time, I modified it after reading suggest...

Most helpful
Most positive
Least positive

Okay, I have varied this recipe several times, and all of them came out super. First, I always omit celery and substitute bell pepper. I use veg or chicken stock instead of water, and use fresh ...

Made this today- with a lot of changes- and it's fantastic. I guess it's almost a different recipe, but I felt I should leave my changes here in case anyone wants to try what I did. I omitted th...

This is the only main dish I've gotten from this site that has actually worked out to be worth the effort. Maybe next time I'll try it with fresh tomatoes. The similarity to my mom's potroast ...

This was yum yum yummy! I tripled this recipe and then put in a little less garlic. (more like 6-7 cloves). Also, I added 1/2 cup coconut milk, a dollop or two of sour cream, and 1/4 tsp cayenne...

Great foundations for a lentil stew. I made a few changes/additions based on other reviews and my personal taste and this turned out great. My flatmates all loved it too and asked me for the r...

This is a retaurant-quality soup. I have made this in very large quantities three or for times in the past two months.

We loved this recipe. I did make a few changes: added carrots, potatoes and cayenne pepper. Also, instead of water, I used chicken broth and upped the amount. I didn't have stewed tomoatoes ...

This soup was pretty good although it seemed like it was missing something. I added a little dried basil and sprinkled grated parmesean cheese on top which helped. I think it would be better m...

I loved this as a base for a good stew. My husband is a vegetarian so I am always looking for a good meatless main dish. I added four large potatos and tripled the curry powder. We love spices ...