Curried Lentils

These lentils are so delicious and satisfying and great by themselves or over some brown rice. This dish can also act as a warm dip for naan or any other type of bread. The surprise of a raisin or bit of tomato here and there adds some texture and sweetness that is a great balance to the savoriness of the lentils, and addition of the sprouted seeds on top adds a nice crunch to an otherwise texturally uninteresting dish. If you have any fresh turmeric on hand, cut it in half and add the whole thing to the pot! Enjoy 🙂


Curried Lentils with Raisins and Tomatoes

Yields – a lot!


*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

  • 1 Tbsp Coconut Oil
  • 1 cup diced onion
  • 2 tsp garam masala
  • 2 tsp curry powder
  • 3 cups lentils, washed and drained
  • 1, 13.5 oz can coconut milk, plus 4 cans filled with water
  • 1/2-3/4 cups raisins
  • 2 tomatoes, seeds and pulp removed, diced
  • salt and pepper to taste
  • sprouted seeds as a garnish (such as pumpkin or sunflower)


  1. Heat coconut oil in a large pot over medium heat. Add the diced onions and sauté for a minute or two.
  2. Add the garam masala and curry powder and sauté for another minute.
  3. Add washed and drained lentils, and mix everything together.
  4. Add the coconut milk. Fill the coconut milk can four times with water and addd to the pot.
  5. Add the raisins and the diced tomato and stir everything together.
  6. Cover the pot with a lid and turn the heat to low. Cook for 30 minutes, stirring often to prevent sticking, or until the lentils have softened and are the consistency of a thick chowder.
  7. Season with salt and pepper to taste (I used 1 tsp of salt) and top with some crunchy sprouted seeds.

xo – Cecile



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