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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.


  • 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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Beth1 year 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.

Kat2 years 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!

Max2 years 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.

Lea2 years ago
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I can’t wait to try this. Thank you. I’ve pinned it.

Tracy Compton2 years 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.

Astrid2 years 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 whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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