Curried French Lentils

This recipe is from the cookbook Straight Up Food, by Cathy Fisher.

October 6, 2020


6 cups water

1 cup dry uncooked French green lentils

1 medium yellow or white onion, chopped (about 2 cups)

1 medium yam or sweet potato, peeled and chopped into 1/2 inch chunks (about 1 1/2 cups)

2 cups small cauliflower florets

2 ribs celery, sliced (about 2/3 cup)

1 can diced tomatoes (14.5 oz); about1 1/2 cups), undrained

1 tablespoon yellow curry

3 teaspoons dried Italian herb seasoning

1 teaspoon granulated onion

1 teaspoon granulated garlic

4 cups coarsley chopped Swiss chard or other greens

• 1 1/2 teaspoon Trader Joe’s 21 Salute seasoning

• 1 teaspoon red pepper flakes

• 1/4 teaspoon white pepper

• 2 tablespoons tomato paste

• 1 tablespoon garlic, minced

• 2 tablespoons ketchup

• 1 tablespoon paprika

After done cooking (add slurry):

• 1 1/2 teaspoon corn starch

• 1 cup oat milk, or other milk

Stove Top Directions:

• Bring the water and lentils to a boil in a soup pot over medium high heat , uncovered. Reduce the heat to medium-low and cook uncovered stirring occasionally, for 20 minutes.

• Stir in the onion, yam or sweet potato, cauliflower, celery, diced tomatoes (including the juice), curry powder, Italian seasoning, and granulated onion and garlic. Cover and simmer at a low boil for 15 minutes.

• Stir in the greens, then cover and cook for 5 to 10 minutes more, or until the lentils and yams or sweet potatoes are tender.

I converted this recipe into an Instant Pot meal. I also spiced it up by adding a few spices (see spices marked with a “•” in the ingredients list). After cooking I added a slurry to thicken it (see slurry recipe below).

Ingredients for Instant Pot:

Add all of the ingredients in the recipe above into the Instant Pot. You will add the slurry at the end after it is done cooking.

Instant Pot Directions:

• Add all of the ingredients inside your Instant pot (including all of the water).

• Close the lid, and make sure that the release valve is on sealing (not venting).

• Set the cooking time: push the pressure cook button and set the cooking time to 30 minutes.

• Once it is done cooking, allow the pressure to self release.

• Once the float valve is down, open your Instant Pot lid. Stir.

• Press cancel. Press sauté button. Add the slurry to thicken it. Stir frequently for about five minutes.

• Serve hot over brown rice.

Slurry Recipe:

1 cup oat milk, or other milk

1 1/2 teaspoons of corn starch

• Combine in a mug and mix until well dissolved. Add slurry to the pot.

• Stir constantly for 3-5 minutes until it thickens. It will also thicken a bit more as it cools.


If you don’t have cauliflower, you can use broccoli instead.

If you are a mushroom fan, add about 6 sliced medium white or cremini mushrooms in step 2.

If you want to turn this thick stew into a soup , simply add 1 1/2 to 2 cups of water in step 2.

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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