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Green-Lentil Curry

Green lentils, unlike their yellow and brown counterparts, hold on to their shape while cooking. In Madhur Jaffrey's green lentil curry, she infuses them with garlic, ginger, coriander, and cumin, for a dish that's perfect over rice or with a piece of warm naan bread.
704
777
248
1 hr
TOTAL TIME
243
CALORIES
$0.95
PER SERVING
Green-Lentil Curry
Ingredients
15 INGREDIENTS
4 SERVINGS
Ground Turmeric
1/4 tsp ground turmeric
Fresh Cilantro
1 cup fresh cilantro
finely chopped
Ground Coriander
2 tsp ground coriander
Garlic
1 clove garlic
Ground Cumin
1 tsp ground cumin
Canola Oil
3 tbsp canola oil
Tomato Paste
1 tbsp tomato paste
mixed with of water
Green Beans
4 oz green beans
Carrot
1 medium carrot
Cayenne Pepper
1/2 tsp cayenne pepper
Dried Green Lentils
1 1/4 cups dried green lentils
Shallot
1 small shallot
Kale
4 oz kale
Cumin Seeds
1/4 tsp cumin seeds
Fresh Ginger
1 tsp fresh ginger
finely grated
Directions
13 STEPS
View Directions on Food and Wine
Health Info
Macros
34g
CARBS
11g
FAT
11g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
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Frequently Asked Questions
What type of lentils should I use for lentil curry?
Do I need to soak the lentils before cooking?
Can I use canned lentils instead of dried?
What vegetables can I add to lentil curry?
How can I thicken lentil curry if it's too watery?
What can I substitute for coconut milk in lentil curry?
Can I make lentil curry ahead of time?
What's the best way to serve lentil curry?