Carrot Lentil Curry

by Sarah on October 29, 2012 · 17 comments

I almost wasn’t sure I would be getting my Meatless Monday A-Z post written in time, since, oh, well, I don’t know…

I was a little busy actually spending time with Heather herselfand my wonderful hostess, Lauren in D.C. this weekend, celebrating her incredible run in the Marine Corps Marathon!But, I came home to discover that school has been canceled for Monday due to the threat of this crazy hurricane, so I figured, why not go ahead and write up my post since the world is clearly about to end and I may not have power to ever write a post again?*

*Fatalist, much? But no, seriously, if you don’t hear from me for awhile…that’s what happened.Also, I actually planned ahead, and made this recipe on Friday. The only problem is…I haven’t quite figured out what to do with it yet, since I was saving it for my Soup of the Week, and yet, it’s almost like a pasta sauce.But intead of fret about that, I will just call it a Soup-‘or’* Sauce and call it a day. (Or night. Whatever.)

*Get it? Soup…super….soup OR sauce? Heeheehee…It makes sense, really, that I would come to this conclusion of confusion. After all, as soon as Heather announced L was for Lentils, all I could think about was the Rosemary Red Lentil Sauce I made last December. I used it like pasta sauce, but also stuffed it into squash, and the result was so appealing that I was tempted to just recreate it, but then I stumbled upon some carrots that were just crying out to be saved from death by neglect in the crisper drawer.

So, I reimagined things a little bit, and created Carrot Lentil Curry Soup-‘or’ Sauce instead.After starting with diced jalapeno, chopped onion, minced garlic, and fresh ginger……and adding in a really great curry seasoning (plus extra cumin and coriander)……I tossed in the remains of a jar of lentils that I’m pretty sure have lurked in the back of not just my current pantry but at least one or two before this one. [Oops.]I have yet to determine whether ‘toasting’ the lentils in the pan before adding liquid really does make a difference– –but this was not the time to get any crazier than I already was.After all, I was busy boiling carrots and making carrot puree to the left of the lentils––which I then intended to use as a thickener for my strange saucy soup (soupy sauce?).It might be a bit odd, but it sure is tasty.Of course, as soon as it simmered and cooled, it thickened up quite a bit, leaving me with my current carrot curry quandary:

Do I add more broth and make it soup?

Or do I just break out the pasta or stuff in it squash and call it a sauce?

Carrot Lentil Curry

(Makes about 5-6 cups)

  • 3 cups carrots (about 14 oz.)
  • 1/2 sweet onion, diced [100g]
  • 1 jalapeno, seeded and finely diced
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, minced
  • 1 cup dry red lentils
  • 2-3 cups vegetable broth
  • 1 Tbsp. curry powder or blend
  • 1 tsp. ground cumin (optional)
  • 1 tsp. ground coriander (optional)
  • salt + pepper, to taste
  1. In a medium saucepan, cover carrots with water and bring to a boil. Cook until softened.
  2. In a separate frying or sauce pan, steam or saute onion, garlic, ginger, and jalapeno.
  3. Once softened, stir in curry powder/blend, cumin and coriander (if using), and lentils.
  4. Cook for 2-3 minutes to toast and season lentils, then pour in 2 cups of broth.
  5. Cook lentils until they are soft and thickened, adding more broth, or excess carrot water in if necessary.
  6. Puree carrots with an immersion blender or in a food processor. Stir puree into lentils.
  7. Serve immediately, or save for Soup of the Week school lunch. [I mean, if you decide they should be soup. And not sauce. :)]


Carrots are orange.

You know what else is orange?

Pumpkin powder.

Like the kind in Pumpkin Pie Nutty Butter.Wondering who won the giveaway?Congrats Katie. :)

Of course, then I realized I had put the wrong number in the generator, so I had to pick a second winner. [So, you can each have one flavor. I won’t tell you which one you get until it arrives…]And this was not the actual winning entry, but I’d rather hear that I make Brittany drool than the fact that she tweeted.

Contact me with your shipping info, y’all!*

*I might not get back to you right away considering I might be out of power for days due to the storm. Or not. We’ll see.

Tweet about this on TwitterShare on FacebookEmail this to someonePin on Pinterest


Tiff @ Love Sweat and Beers October 29, 2012 at 7:47 am

Yum! I love lentils, but sadly, they don’t love me.

Heather @ Kiss My Broccoli October 31, 2012 at 5:13 am

Same here! Sad day :(

Michelle @ Eat Move Balance October 29, 2012 at 7:47 am

I love lentil curry! Especially when it’s a one pot meal. :) I still can’t get over the pumpkin powder. I’m not sure what I’d do with it. Is it good?!?

Sarah November 1, 2012 at 2:38 pm

I honestly haven’t used the pumpkin powder for anything but Nutty Butter. After I’ve done orders for this month and made sure I had enough I will mess around with what is left over. :)

Lindsay @ The Lean Green Bean October 29, 2012 at 8:15 am

sounds amazing! love the flavor combo!

Laura @ Sprint 2 the Table October 29, 2012 at 9:15 am

I think you made a mistake. That Nutty Butter was MINE. 😉

Also, I want some soup. I’ve recently become (even more of) a curry addict, and love the sweet carrots with it. And jalapeno. Good call.

Sarah November 1, 2012 at 2:38 pm

The jalapeno seriously makes it. I don’t know how such a little bit of something can totally change a recipe or make it work, but it does! [And that wasn’t even in the original ‘plan,’ I just needed to use it.]

Alison October 29, 2012 at 9:28 am

Yum! That looks like it would hit the spot in the middle of Hurricane Sandy!

Liz @ IHeartVegetables October 29, 2012 at 12:18 pm

Sarah that sounds SO good! I have lentils on hand so I might have to try this!

Stay safe in this crazy weather!

Fran@BCDC October 29, 2012 at 3:06 pm

I think I would just eat it straight out of a bowl! Maybe cook up or roast up some veggies and add to, pour over. Whatever, it looks great!

Maria October 29, 2012 at 5:28 pm

Stay safe, Sarah! Though I’m sure you’ll be fine. Knowing you, you probably have a pantry stocked full of goodies – just be sure to check the expiration dates, please.

Sarah November 1, 2012 at 2:37 pm

Expiration dates are silly.

Brittany @ Delights and Delectables October 29, 2012 at 8:21 pm

YAY!! you do make me drool!! So does this curry… you think I could sub parsnip for the carrot?? emailing you now!

Sarah November 1, 2012 at 2:36 pm

Oh I bet you could totally substitute parsnip. I love parsnips…that would be amazing, actually, just perhaps not as orange?

Gina @ Health, Love, and Chocolate October 29, 2012 at 8:50 pm

Recipe looks great! And I “toast” my lentils and quinoa before cooking and it defnitiely makes them less mushy and more fluffy (at least for the quinoa) in my opinion!

Heather @ Better With Veggies October 30, 2012 at 6:08 pm

Great flavors!! And I was so impressed when I saw you had time to put this post together after cheering me on – you are doubly awesome this week!

Heather @ Kiss My Broccoli October 31, 2012 at 5:15 am

What a soup-erb recipe m’dear! I love how you always make the best use of things nearing the end of their prime…great call on the carrots! Oh how I wish lentils loved me the way that I love them :(

Comments on this entry are closed.

Previous post:

Next post: