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Puréed and whole cooked lentils give this vegan tomato-lentil stew recipe a hearty texture that’s satisfying enough for a main dish when served with steamed rice. Brown lentils work best because they hold their shape after cooking but are creamy enough to be blended into a smooth purée.

Lentil Recipe


  • 1 cup brown lentils, rinsed and drained
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup chopped carrots
  • 1 teaspoon curry powder
  • Sea salt and black pepper
  • Steamed rice
  • Snipped fresh cilantro


  1. In a large saucepan combine lentils and 3 cups water. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender. Cool slightly.
  2. Meanwhile, in a large skillet cook onion, garlic, and ginger over low heat for 10 minutes, stirring occasionally and adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tomatoes, carrots, and curry powder. Cook 10 minutes or until carrots are tender.
  3. Transfer half of the lentil mixture to a blender; cover and blend until smooth. Return pureed lentils to saucepan. Add 3 cups water and the tomato mixture. Cook 5 to 10 minutes or until heated through. Season to taste with salt and pepper.
  4. Serve lentil mixture over rice and sprinkle with cilantro.

Comments (6)

(3.8 from 5 votes)
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Beth4 months ago
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Like others, I added more seasonings. I also added zucchini because I had some to use up and it was a nice addition. I used broth instead of water and added only two cups for a thicker stew.

Kat6 months ago
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Excellent, easy, and very tasty. I use extra garlic and curry powder and a generous sprinkle of salt/pepper. I tend to find FOK recipes a little too conservative with the amount of spices they recommend, so I always increase it. Delicious!

Max7 months ago
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Very disappointing. All other flavours added are drowned out by the tomato. It made a lot and now I have a lot of leftovers that no one in the family wants to see again.

Lea7 months ago
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I can’t wait to try this. Thank you. I’ve pinned it.

Tracy Compton1 year ago
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I made this tonight and it was yummy. I added more curry powder, some cinnamon, and cardamom. I will definitely make this again.

Astrid1 year ago
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Make it regularly.
Thank you for sharing.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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