Ah lentils. To be honest, I’ve never really cooked with lentils previously and the only time I’ve ever had lentils was in soup. But there is so much more to lentils than I had thought. Firstly, they are high in fibre and soluble fibre which is great for cholesterol and chock full of folate and magnesium which helps keep your heart healthy. Lentils are a good source of protein as well if you’re looking to go meatless.


I was recently sent a whole bunch of green lentils to try out by Canadian Lentils and they included a recipe book of so many ways to prepare lentils. From lentil burgers to chocolate cake (yep, you read right), these little guys are versatile.


Being a chilly evening, I was craving something savoury and warm. So I decided to make some curry. I over did it on the lentils though, so this curry was quite thick. I added some chicken to this dish for my husband’s sake (what? no meat?) – but this is probably protein overload. Adjust to your liking!

1 cup lentils (I used two and you’ll see later what the consistency is like)
3 cups stock (any kind, veggie, chicken, etc)
1 small onion chopped
2 medium carrots, chopped
1 yellow potato, cubed
5 medium sized mushrooms, sliced
2 cloves garlic
2 cups coconut milk
1 Glico curry packet
2 chicken breasts, cubed (optional)
salt, pepper to taste

1. Boil the lentils with the stock until the stock is almost all absorbed by the lentils.

2. In a separate, bigger pot stir fry the chicken with some oil with onions and garlic.

3. When the chicken is cooked, add the rest of the vegetables and cover to steam. Check and stir often until it is to desired tenderness.

4. Add the lentils to the vegetable mixture – try not to add the water if there is any left in the lentil boil.


5. Pour in coconut milk and add curry. Stir.

SONY DSC 6. Stir and cook on low-med heat until the curry comes to your desired thickness.


7. Serve with warm rice.

ReviewEditors Note: Please note that I was sent lentils to cook with by Canadian Lentils.