Tomato-Curry Lentil Stew Recipe -
Tomato-Curry Lentil Stew Recipe
3 Photos
Tomato-Curry Lentil Stew
See how to make a classic curried lentil stew with tomatoes and garlic. See more
  • READY IN 1 hr

Tomato-Curry Lentil Stew

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2003

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 tomatoes. My favorite variation is to add a little half and half at the very last minute(do not let it fully cook), just enough to make a thick, creamy soup. I have made this for friends and family, and is a hit every time. Thanks.

Most Helpful Critical Review
Oct 13, 2009

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 suggestions by other users. I added carrots and sauted it with the garlic, onion, and celery and added the lentils later. I doubled the curry powder and added yellow curry paste ( that's what I had on hand) as well as a bit of corriander. I substituted the water with broth and used 2 large fresh vine tomatoes chopped instead the canned. At the end, i added fresh curly leaf parsley to it and some pepper. It also can use a splash of lemon juice or vinegar. Chickpeas would work great with this dish.

Jun 04, 2008

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 the celery and added a chopped carrot and a chopped yukon gold potato. Then I added a half of a cup of vegetable broth, 1/3 cup brown rice, and quadrupled the curry powder (no one ever uses enough! a full tsp is perfect). It is excellent over homemade wheat bread!

Dec 08, 2003

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 stew (before I became a vegetarian) makes me think that potatoes and/or carrots would make a tasty addition. My dad put his stew over brown rice, but I didn't like the idea-- I think it is better over a piece of whole wheat bread or toast.

Nov 05, 2003

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 pepper for extra zing. My man loved it and we had enough for lunches the next day.

Nov 20, 2005

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 recipe. But I agree that lentil lovers will like this best, like myself. I cooked the lentils in chicken stock, along with chickpeas and sweet potato. I then also used red curry paste with coconut milk and 2 tablespoons of sour cream to get a really creamy stew.

Nov 05, 2003

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

Sep 23, 2006

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 so I used 1 can crushed and 1 can diced because I had them on hand. I upped the curry and the garlic and onion. We served it with red wine and crusty french bread. I will definitely make this again and might add escarole at the end next time. Thank you very much for posting this healthy and delicious recipe!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 16.2 g
  • 65%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Tomato-Curry Lentil Stew

See how to make a classic curried lentil stew with tomatoes and garlic.

Marie's Lentil Soup

See how to make a hearty, healthy, and flavorful vegetarian soup.

Make-Ahead Slow Cooker Beef Stew

See how to make a flavorful beef stew with vegetables in a slow-cooker.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States