Source: Patricia Chuey, RD | Catégorie: Plats d’accompagnement, Diabétique, Santé du cœur

Curried Lentils and Vegetables

A simple, yet richly flavored dish. Enjoy on its own or over warm quinoa, brown rice or millet. Make lentils a regular part of your meals for quality protein and a good source of fiber. Try this recipe with different vegetables such as cauliflower, bell peppers, celery or broccoli.

Curried Lentils and Vegetables


  • 2 Tbsp canola oil 30 mL
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 2 tsp curry powder 10 mL
  • 1 tsp ground cinnamon 5 mL
  • ½ tsp ground cloves 2 mL
  • ½ tsp dried thyme 2 mL
  • 1 cup water 250 mL
  • ½ cup dried green lentils, rinsed 125 mL
  • 1 cup carrots, peeled and diced 250 mL
  • 1 medium sweet potato, peeled and cubed
  • 1 (14 oz / 398 mL) can low sodium diced tomatoes
  • 1 Tbsp cooking sherry 15 mL
  • ¼ tsp freshly ground pepper 1 mL
  • chopped cilantro, optional garnish


  • 1. In large saucepan with lid, heat canola oil to medium. Add onion and sauté until softened, about 5 minutes. Add garlic, curry powder, cinnamon, cloves and thyme. Stir and cook for about 2 minutes.
  • 2. Add water, lentils, carrots, sweet potato, tomatoes (and their liquid) and sherry. Simmer for about 15 minutes or until vegetables are tender.
  • 3. Season to taste with pepper and garnish with cilantro, if using. Serve.


4 servings


2/3 cup (150 mL) 


Per Serving

Lipides5 g
Gras saturés0 g
Cholestérol0 mg
Glucides22 g
Fibres5 g
Sucres5 g
Protéines5 g
Sodium210 mg
Potassium313 mg