Easy peasy lentil curry

Easy peasy lentil curry

  • 1
  • 2
  • 3
  • 4
  • 5
(68 ratings)

Prep: 5 mins Cook: 45 mins


Serves 4
Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal432
  • fat10g
  • saturates1g
  • carbs76g
  • sugars0g
  • fibre6g
  • protein14g
  • salt1.38g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 medium onion, cut into rough wedges



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp curry paste
  • 850ml vegetable stock
  • 750g stewpack frozen vegetables
  • 100g red lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 200g basmati rice
  • turmeric
  • handful of raisins and roughly chopped parsley
  • poppadoms and mango chutney, to serve


  1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.

  2. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.

  3. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.

  4. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (72)

fairyminx's picture

found this curry quite dull and was more like a spicy stew than a actual curry. was way too runny and could have done with probably only half the stock. very similar to the spicy root vegetable casserole which i much preferred. probably wont make again.

amyfaye388's picture

Lovely! Great for a midweek meal. I didn't have a 'frozen' stew pack, however I did have lots of fresh veggies that I threw in (a potato, some sprouts, a leek and a small swede). I upped the amount of onion to 3 as I love onions in a curry. Will always have this on standby if I'm in a hurry :)

paula_b's picture

My whole family love this recipe. Even our 2 year old!
I use whatever veg we have in the fridge or freezer - spinach, carrot, peas, even sweetcorn! It's yum!

floweryfay's picture

I used frozen veg and added spinach. I wish I had doubled the amount of lentils as 100g were lost in the dish. It look longer than the stated time for the lentils to soften. A very easy dish to make and I will definitely make it again but with a few tweaks. Delicious!

antoinetje1959's picture

A bit of a disappointment. Bland taste, nothing special. Won't make it again.

kennara's picture

I used half frozen veg and half fresh and also added a tin of chick peas. My husband and i really enjoyed this dish, also so easy to make.

rachelosbourne's picture

I've made this curry several times now and it has been a hit every time. I use fresh veg (plus a few frozen peas) sweet potato works really well, and I usually use carrots and parsnip but can adapt to any combination of veg you like. I also add slightly more curry paste. Freezes well... if there's any left over.

elliejade1's picture

not so much a curry as frozen veg and a can of lentils cooked in very mildly spiced water. wouldn't do this again

julie176's picture

Very nice but substituted frozen stew pack as couldn't find any at Tesco. Would be interested to know where you can get from. Used fresh mushrooms, carrots and sweet potato. Would make again.

taracox's picture

Yummy! I used madras curry powder and some water to make a paste as well as using fresh vegetables instead of frozen. Tasted it towards the end and it was delicious but added some greek yogurt to it as I needed to use it up which was possibly even nicer!

louisajn's picture

Im a vegetarian and i added some quorn chicken and less vegetables and it was delicious! definately a great cheap meal!

rosfane's picture

I followed the recipe pretty much to the letter, apart from leaving out the raisins. It was fairly successful, though could have done with a bit more depth of flavour. Maybe extra curry paste would do the trick. The lentils got a bit lost, but it was a wholesome (and filling) eating experience! Ideal for freezing.

cobbles1505's picture

Very tasty and easy to make :-) I added some aubergine but you could add anything you wanted really. Was lovely the next day and also froze/re-heated well. Will definitely make again!

mamma123's picture

having a large family it's very hard to find something they all love, well this one hit the nail on the head!!! i doubled up on everything though as there's too may of us, but it tasted fantastic!!

loopyleah's picture

Had this for early dinner today - was excellent especially as the ingredients can all be pulled out of the back of the cupboard or freezer! I made it with fresh ginger and mushrooms with frozen peas and also feel it needed extra spice so added plenty of chilli powder!

rebeccalovestocook's picture

I made this as a side dish with the rice and some chicken and it was really lovely. I could have just eaten it on it's own but my hubby has to have his meat!!! Even my 6 year old loved it. A real success.

barnetgirl's picture

Dont think I have seen frozen stewpack veg before, anyone know which supermarket has them?

fatface's picture

A tablespoon of hummus is good in this and I left out the raisins.

ellamay's picture

A really good meal.
Followed recipe exactly, found although there was a lot of juice it was really quite runny consistency. So might amend that for next time.
I used casserole vegetables and added some frozen vegetables too. A really nice and tasty meal.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.