Print Recipe
4.72 from 56 votes

Curried Lentils

Ready in the blink of an eye, packed with flavor, and several different serving options. These Curried Lentils are a healthy go-to weeknight dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Total Cost: $3.48 recipe / $0.87 serving
Servings: 4 1 cup each
Author: Beth M


  • 1 Tbsp olive oil $0.16
  • 2 cloves garlic $0.16
  • 1 medium onion $0.32
  • 3 medium carrots (1/2 lb.) $0.55
  • 1 cup uncooked brown lentils $0.68
  • 2 Tbsp curry powder hot or mild $0.60
  • 15 oz can tomato sauce* $0.59
  • Salt to taste $0.02
  • 1/2 bunch fresh cilantro (optional) $0.40


  • Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris. Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander.
  • Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté the onion, garlic, and carrots in a large skillet with olive oil over medium heat until the onions are transparent (about 5 minutes). Add the curry powder and sauté for one minute more.
  • Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add salt if needed (I added about 1/2 tsp).
  • Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.


*If you live outside the U.S. and "tomato sauce" is not available, the closest product would probably be strained or puréed tomatoes.