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Sage and Yogurt Vegetarian Curry Lentils

I was led me to make this delicious vegetarian curry lentils after I recently developed an appreciation for plant-based meals. Lentils are not frequent in my diet, but when I do cook with them, it is usually in a curry. Most people say vegetarian meals lack the flavour and richness of say a curry with beef or chicken. So I decided to incorporate some fresh herbs into this meal, I choose sage for its strong aromatic and slightly bitter flavour. Sage is also one of a few herbs that can withstand long cooking without losing its aroma. Combined with the richness of the yogurt and various spices, this dish was pleasing both in smell and in taste. This vegetarian curry lentil goes well with rice, potatoes or bread, I served mine with some freshly made flatbread and it was delicious.

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Here’s the recipe:

Sage & Yogurt Vegetarian Curry Lentils

Immaculate Ruému
5 from 7 votes
Cook Time 25 mins
Course Main Course
Cuisine international
Servings 4
Calories

Ingredients
  

  • 1 cup split red lentils washed
  • 1 red onion (Chopped)
  • 1 garlic clove (Minced/Finely chopped)
  • 1 thumb size ginger (Minced/Finely chopped)
  • 7 leafs of fresh sage (1 branch, chopped)
  • 1 Bay leaf
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp cumin powder
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 cup plain yoghurt
  • 1/4 cup tomato puree
  • 1 cup vegetable stock

Instructions
 

  • Place a deep pan over medium-high heat, add oil and toss in the ginger, garlic and onions.
  • Add all the spices (curry, cumin, turmeric, chilli, coriander) and stir.
  • Pour in the tomatoes, yogurt, lentils and water. Stir and season with salt.
  • Toss in the sage leafs and bay leaf, cover with a lid and let it simmer on medium heat for 20 to 25 minutes or until the lentils are soft.
  • Remove from heat, let it seat for 5 minutes, then serve.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Keyword: curry, lentils, sage, Vegetarian
Tried this recipe?Mention @Immaculateruemu or tag #iruemurecipes!

AboutImmaculate Ruému

Chef, blogger and all-round food enthusiast. Simultaneously a professional chef and a home cook. Living a vision of breaking global culinary boundaries.

14 Comments

  1. 5 stars
    This looks divine! I am always looking for tasty vegetarian recipes and will definetly be trying this one!

  2. 5 stars
    Curry and lentils go so well together! I am going to enjoy this as my next meatless monday dish with my daughter. Thanks!

  3. The ingredient list for this recipe does not include tomatoes or yoghurt but the instructions indicate that both of these should be added at the same time as the lentils. I used a tin of Marzano tomatoes and a generous blob of 9% yoghurt but I would like to know what amounts you presumably intended to include in your recipe. I am a big fan of recipes using sage, so thanks for this.

    1. Thank you for your feedback! The ingredient list has been updated. I hope you enjoy it! Thanks again and my apologies for the inconvenience!

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