Red Lentil & Vegetable Curry

This is a great recipe packed with goodness. Add left over vegetables to make it even healthier and tastier.


  • 1 tablespoon of olive oil
  • 1/2 onion, finely chopped
  • 1 garlic clove, peeled and chopped
  • 1 teaspoon turmeric
  • 1 teaspoon of medium curry powder
  • 120g red lentils (rinsed)
  • 1/2 teaspoon of chilli powder
  • 1 pint low salt vegetable stock
  • 2 cauliflower florets
  • 500g potatoes, peeled and chopped into chunks


  1. Heat the oil in a large saucepan and fry the onions until soft.
  2. Add the garlic, turmeric, curry powder and chilli powder and give it a stir. Add the lentils and most of the stock and bring to the boil.
  3. Add the cauliflower and potatoes, cover and simmer for about 20-30 minutes or until lentils are cooked. Add more of the stock if it is drying out.
  4. Serve in bowls with salad and yoghurt.


Add chopped carrots, frozen peas or other vegetables for variety.