Indian curry lentils

Now that summer is officially over, the nights are drawing in, and the evenings are noticeably cooler, it might be time to adjust our meal choices to the more 'hearty' end of the scale. This tasty vegetarian curry is a favourite in Sofia's household, particularly when she and Terry are sans grandchildren. It's a delicious meal for two, is wonderfully filling, and full of good things...enjoy!

Cooking time 55 minutes | serves 2


  • 1 cup mixed of any lentils and split peas
  • 4 tablespoons mild yellow curry powder*
  • ½ teaspoon turmeric
  • Garlic salt to taste (optional)
  • 1 full garlic head*
  • 1 teaspoon oregano
  • 1 cup of mixed veggies of choice
    (the chef uses frozen mix of corn, peas, carrots and green beans)
  • ½ cup brown rice

* Adjust according to taste


  • In one pot bring 5 cups of water to a boil
  • Add 1 cup mixed lentils & split peas
  • Add spices and chopped up garlic (don’t add the mixed veggies yet)
  • Cook for 50 minutes on a medium flame
  • In a separate pot, bring 1¼ cups of water to the boil
  • Add ½ cup of brown rice
  • Cook the rice medium flame until water is absorbed (don't mix rice during cooking)
  • Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are as hot as the lentils and peas
  • Serve the lentils and peas topped with the brown rice.

Recipe and image source | Victoria Fiore