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Lemon Curry Lentil Stew


Lemon Curry Lentil Stew

Save this dish for a cold or rainy day favorite. Lemon curry lentil stew is a delicious warm comforting stew that is not only packed with nutrients but with tons of flavor! Lentils are a great way of doing your body good with iron, fiber, calcium, and many other beneficial nutrients. Garnish with some fresh sour cream or a dollop of coconut cream to make it wonderfully vegan! Top with fresh lemon to make the flavors pop. Lentil stew is a very versatile dish and perfect for all types of diets.


  • 5 stalks celery, chopped (1 1/2 cups)
  • 1 medium sweet onion, diced (2 cups)
  • 4 regular carrots, chopped (2 cups)
  • 6 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 2 cups green or red lentils
  • 28oz can diced tomatoes
  • 7 1/2 cups unsalted chicken or vegetable broth
  • 1 cup water
  • 2 teaspoons curry powder
  • 1 tablespoon italian seasoning
  • 1 pinch indian or spanish saffron
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 3 tablespoons fresh lemon juice (1/2 lemon)

    Garnishes (optional)

    Sour Cream
    Coconut Cream (vegan)
    Cilantro, chopped
    Lemon wedges


  1. Place the dried lentils in a colander or sieve and rinse under cold water. Drain and remove any shells or small stones you may see. Set the lentils to the side.
  2. Chop the carrots and celery. Dice the onion. Mince the garlic cloves.
  3. In a bowl place your chopped carrots and celery and diced onion and garlic. Combine with a spoon and set to the side
  4. In a large stockpot over medium heat add the olive oil.
  5. Add the carrots, celery, onion, and garlic mixture to the stockpot and sauté until onions and celery just start to turn translucent in color. (about 10 minutes)
  6. Add the salt, pepper, italian seasoning, and curry powder to the stockpot. Combine mixture.
  7. Add the diced tomatoes, lentils, chicken or vegetable broth, water, lemon juice, and saffron to the stockpot. Stir until combined.
  8. Bring the stock pot to a boil and reduce to a simmer for 20-30 minutes, or until lentils are tender.
  9. Add salt and pepper to taste. Garnish with lemon wedges, dollop of sour or coconut cream, and cilantro.


  • If you don’t like curry add cumin or chili powder instead. This makes more of a lentil chili.
  • Add shredded chicken or ground turkey at the end for a delicious lentil meat stew.
  • If you’re a coconut fan, substitute the water for coconut milk for a creamy coconut curry flavor.


  • Serving Size: 1 bowl
  • Calories: 200
  • Fat: 5 grams
  • Carbohydrates: 26 grams
  • Protein: 12 grams
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