Curried Lentil Stew with rice

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This curried lentil stew is an awesome winter dish. It will warm you and sooth you with its soft texture and rich flavor. Vegetarians can leave out the bacon and ham. Those who relish Indian flavors can double the tumeric, cumin, ginger, and cloves.

分量: 4-6


Cost per serving $1.70 詳細を見る


  1. In a large pot, fry the bacon over moderate heat until lightly browned then add ham and onion and cook for 5 minutes stirring.
  2. Add the spices and stir for a minute.
  3. Add the lentils, tomatoes, carrots, water, and salt and pepper.
  4. Stir well and bring to a boil. Then reduce to simmer and cook uncovered until lentils are tender...about 45 minutes.
  5. Put a scoop of rice in each bowl and pour the stew over the rice.

Nutrition Facts

Amount Per Serving %DV
Serving Size 729g
Recipe makes 4 servings
Calories 536  
Calories from Fat 122 23%
Total Fat 13.52g 17%
Saturated Fat 4.12g 16%
Trans Fat 0.0g  
Cholesterol 42mg 14%
Sodium 1276mg 53%
Potassium 1450mg 41%
Total Carbs 68.69g 18%
Dietary Fiber 32.1g 107%
Sugars 7.5g 5%
Protein 35.41g 57%


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  • ShaleeDP
    I want to try a lentil recipe to get familiar with it. I think this is a good candidate to start with. Thanks for sharing Nancy!
    • John Jenkins
      I made the dish last night. We all had seconds. I doubled the spice quantities. Just right for me. The end point color turned out more lentil brown than tumeric yellow that I had expected. Next time I would decrease the lentil quantity a little and cut back the cloves and add coriander. It could also use some garlic, one bay leaf, cayenne, a 1/2 cup of white wine, and a tablespoon of lemon juice at the end. I would also puree about about 3 cups of the soup after cooking and add back to improve the color and texture. More work, but it's worth it.
      • Nancy Meffen
        This will freeze very well. I double up though in packaging and it works well.
        • Carol E. Smith
          Just finished a big bowl and it was very tasty. I'm a wimp about spices so I stuck to the recipe. The next time I'll spice it up a bit. The only downside is that I will be eating lentil soup for days. Next time I'll cut the recipe a bit. Apologies in advance for a newbie question but any opinions on whether this will freeze well? Thanks.

          1 reply
        • Paula Leier
          What an excellent day to see this recipe in Fargo, ND. I love to simmer a soup that fills the kitchen with warmth and good smells. I cheated with the spices - I'm allowed to season to taste aren't I - put in two heaping teaspoons of MaePloy Yellow Curry Paste from Thailand. Ingredients: Lemon Grass, Garlic, Shallot, Salt, Galangal, Dried Red Chili, Coriander Seeds, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Tumeric and Cardamon - a lovely combo of spices. Good proportions of ingredients, and a long lasting filling food.