Tomato-Curry Lentil Stew Recipe

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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.

—surlysunshine

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Most Helpful Critical Review

Oct 17, 2011

I'm not sure about this recipe. Too many lentils for the amount of liquid and I wish I'd used broth instead of water for more flavor. Thought it had an interesting taste at the end, but only after I added twice as much curry and some bouillon. I will make it again, but will do it quite differently next time.

—SARABREWSTERSIMPSON

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197 Ratings

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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!

—Bex

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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.

—DEVINT

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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.

—ARIELECTRA

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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.

—REDCYNERGY

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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.

—Helena S

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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!

—TIGERTEACHER

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Nutrition

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.

Nutritional Information

Tomato-Curry Lentil Stew

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 206
Calories from Fat: 7

% Daily Value *
Total Fat 0.8g 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 194mg 8 %
Potassium 745mg 21 %
Total Carbohydrates 36.9g 12 %
Dietary Fiber 16.2g 65 %
Protein 13.7g 27 %
Sugars 4.5g
Vitamin A 6 %
Vitamin C 18 %
Calcium 10 %
Iron 48 %
Thiamin 29 %
Niacin 32 %
Vitamin B6 23 %
Magnesium 27 %
Folate 139 %

* 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.