Lentil Curry

A quick and simple two-pot meal.  You can substitute the type and amount of vegetables, depending what you have on hand.


  • 2 cups dried lentils, washed
  • 2 tbsp Olive Oil
  • 1 cup broccoli florets
  • 1 red bell pepper, diced
  • 1/2 medium onion, diced
  • 2 small potatoes, diced
  • 3 heaping tablespoons madras curry powder
  • 2 cups water
  • 1/4 cup whole milk (optional)
  • Salt and pepper to taste


  1. In a small pot, cook lentils in water for 20 minutes until slightly softened.
  2. In a large pan, heat olive oil.  Add diced onions and peppers, and cook 2-3 minutes, until fragrant.
  3. Add broccoli, potatoes, water, and madras curry powder.  Bring to a boil and reduce to a simmer. Note: You may need to add more or less water depending on the vegetables you use.
  4. Add lentils and stir.  Cook an additional 10-15 minutes, or until vegetables are cooked through.
  5. Stir in milk and heat through (milk adds a nice richness, but you can omit if you would like).
  6. Season with salt and pepper, to taste.
  7. Serve over jasmine rice.