This delicious, slimming-friendly Lentil Curry makes a great meal whether you’re counting calories or following Weight Watchers!
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
This delicious Lentil Curry is a brilliant and adaptable recipe, which means you can keep experimenting with the spices for endless possibilities and find your favourite flavour blends in the process!
This recipe is for a mega tasty dry curry – a little bit different from the usual – packed full of great flavours and texture. What’s more, it’s a great dish to make for those who have a vegan diet. It’s a real crowd pleaser!
Even if you usually prefer a saucier curry, you should definitely give this Lentil Curry recipe a go – you don’t want to miss out on this!
What diets is this Lentil Curry suitable for?
This Lentil Curry recipe is suitable for vegetarian, vegan, gluten free and dairy free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies. Take special care to check any spice mixes and stocks for gluten free diets.
Do you need any special ingredients to make Lentil Curry?
This Lentil Curry is dead easy to make, with no fancy kitchen gadgets.
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How many calories are in this Lentil Curry?
There are 528 calories per portion in this Lentil Curry, which means it falls into our Special Occasion category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Lentil Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Finely chop the onions, peppers and cauliflower.
Along with the spices, add to a frying pan, spray with low calorie cooking spray and fry on a moderate heat until the veg is soft and golden.
Then you need to add the drained cans of green lentils, the peas and the stock pot, along with a little bit of water (a few tablespoons) to bind it all together.
Heat until boiling, and then keep it at a light boil for around 20 minutes. Add more water (but not too much) if the curry becomes too dry.
Serve garnished with fresh coriander. Enjoy!
Why not serve your Lentil Curry alongside these mouth-watering Indian flavours;
How do you know when this Lentil Curry is cooked?
Cook the veg until it is soft and golden.
Cook the lentils until all the water is absorbed. This should take around 20 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Lentil Curry in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Lentil Curry in the fridge for approximately 3 days.
Can I freeze this Lentil Curry?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Lentil Curry?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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This delicious, slimming-friendly Lentil Curry makes a great meal whether you're counting calories or following Weight Watchers!
- KCals 528
- Carbs 36G
- Finely chop the onions, peppers and cauliflower.
- Along with the spices, add to a frying pan, spray with low calorie cooking spray and fry on a moderate heat until the veg is soft and golden.
- Then you need to add the drained cans of green lentils, the peas and the stock pot, along with a little bit of water (a few tablespoons) to bind it all together.
- Heat until boiling, and then keep it at a light boil for around 20 minutes. Add more water (but not too much) if the curry becomes too dry.
- Serve garnished with fresh coriander. Enjoy!
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See what others have to say
JulieSaturday 18th July 2020
Would it work with dry lentils soaked overnight instead of tinned? – husband bought by mistake & they need using up!
SharonFriday 31st July 2020
Hi Julie, I would suggest soaking the dried lentils and cooking them before adding to the curry. This is because this curry is quite dry and there wouldn’t be sufficient liquid in it to cook the lentils. Just follow the instructions on your packet of lentils for soaking and cooking before adding to the curry. I hope this helps and thankyou for getting in touch.
SarahSunday 30th September 2018
I’m about to try this recipe but wanted to ask does it matter if I don’t use the garlic sea salt and just use normal as I don’t have it
RebeccaTuesday 10th April 2018
Could this recipe be made in a slow cooker? How would you adapt it?
Joanne WestFriday 10th November 2017
Could I use just a regular stock cube rather than a stock pot??
Adrian CherryThursday 6th July 2017
Can this be adapted to use dried lentils? And if so what sort and how much? TIA.
Sharon WellsSunday 19th February 2017
This is the second time I have made this dish. It is so easy to make, and really tasty. Thank you for sharing the recipe.
KateSunday 19th February 2017
Glad you like it 🙂
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