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Veggie Lentil Curry (Fridge Forage Edition)

This warming and comforting curry takes advantage of vegetables you have on hand and uses up leftovers. This is a completely customizable meal; make it to your taste and feel free to substitute out any ingredient you don't have, and it will still taste absolutely delicious!

Veggie Lentil Curry
Veggie Lentil Curry

Approximately 4 servings


1 Tablespoon coconut oil (or olive or avocado; coconut gives a richer flavor)

1/2 onion, diced

1 Tablespoon curry powder

1/2 teaspoon each onion powder, garlic powder and paprika

4 garlic cloves, minced

2-3 fresh thyme leaves (or oregano or marjoram; use 1/2 teaspoon if using dried herbs)

1 cup cubed potato, cut small (can also use sweet potato)

1 small carrot, sliced (or any other root vegetable like parsnips)

Salt and pepper to taste

2 cups cooked red lentils (or any other canned or cooked legumes you have on hand)

3 cups water

1 large handful fresh greens (spinach, collards, kale, arugula, etc.)

Cooked quinoa, rice or cauliflower rice for serving


1. Heat coconut oil on medium heat in large skillet. Add onion and sauté for 4-5 minutes until softened.

2. Sprinkle curry powder over, onion and garlic powders and paprika over onion. Stir well and cook for about a minute. The dry powders may stick to the bottom of the skillet but this is ok.

3. Add in minced garlic and cook for 1-2 minutes, making sure garlic doesn’t burn.

4. Pour water over mixture and stir well. Add potato and carrot and increase heat to medium high. Cover and cook for about 10-15 minutes, or until potato and carrot are tender. Add salt and pepper to taste.

5. Add in cooked lentils and stir well. Cook for another 10 minutes, allowing the lentils to absorb some of the water and the curry to thicken.

6. Add in greens and cook until wilted (about 5 minutes for spinach or arugula; kale or collards may require additional time). Taste and adjust any seasonings then serve over quinoa or rice.

Veggie Lentil Curry
Veggie Lentil Curry

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