Lentil Curry – Recipe No 120


This curry was the bomb! It’s extremely healthy boasting at least 18 grams of protein and 18 grams of fibre just in the lentils alone (based on a 292 g can of green lentils). I had to increase some of the spices above and beyond the authentic ‘Good Fare’ wartime recipe below for my own taste (as I love robust flavours). I shall definitely be making this dish OFTEN!

Lentil Curry

  • ½ lb Lentils (I used a 292 g can of green lentils- low sodium because I had one in the cupboard)
  • 1 teaspoon Flour (I used cornflour/cornstarch)
  • 1 teaspoon Fat (preferably Bacon but being vegan I used a dairy free margarine)
  • 1 teaspoon Curry Powder (I used 3 teaspoons)
  • 1 small Leek or Onion
  • 1 Carrot
  • 1 table-spoon Vinegar (I used a large spoonful of my air-raid chutney which has lots of vinegar in it)
  • 1 Apple chopped
  • 1 teacup vegetable stock
  • 2 tablespoons Sultanas
  • 2 tablespoons Rice
  • lots of salt and pepper

Soak lentils overnight in boiled water. Melt fat, add chopped vegetables and fry lightly. Add chopped apple, sultanas, flour, curry powder, vinegar and stock and allow to simmer. Add lentils and allow to cook steadily until soft (about ½ hour if not canned). Season and serve with hot boiled rice.

This made me two very generous portion sizes which I ate, one plate for dinner and one for supper because I needed the calories and the protein. It came to about 800 calories and the cost of making this dish was less than  £1.00.


C xxx

11 thoughts on “Lentil Curry – Recipe No 120

  1. Ah well…I thought you had done your lentil and carrot curry so that’s what Ive just made…leaving it to absorb the flavours till tonight except I keep stealing mouthfuls whenever I pass!….made a quick jar of chutney and a chilli jam while I was pottering too…..but I will try this curry next week

    • Oh yes ..that’s the one I did!…and very good for me I mostly followed it exactly except threrw in some runner beans that were lurking….it tastes so good Im not sure I will last out till tonight before it all gets gobbled up!

  2. I have a suggestion. Try sautéing the curry in the melted fat first, for just a minute or so, before you add any of the rest. I promise this small change of order makes a big difference to the flavour. It sounds lovely and it looks even better. Did you make curried rice as well, or is that just the color of the rice?

    • You can colour the rice golden yellow with the addition of some turmeric in the water. Yes, it’s important to fry your spices to release the flavours, you will be amazed at the difference it makes to the finished article. Rather than use commercial curry powders I buy whole spices then mix & grid to suit the other ingredients for the curry sauce. Grind and store in an air tight jar, in a cool dark place as the light will reduce the strength.

      For a Balti style (no chilli) mix 2 tsp each whole cumin seeds, coriander seeds, garlic powder and ginger powder then add 1 tsp each turmeric powder, cayenne pepper and salt. To make a Balti for 1 fry a spoonful in hot oil add a tin of chopped tomatoes and any cooked veg you like. Good with fish or chicken, to serve have lemon juice and chopped coriander leaves on the table.

  3. Sounds super yummy. I have some lentils that I have been planning to make up as a curry, so will try this instead of your other potato lentil curry.

  4. Pingback: £ for lb – The 1940s Ration Book Diet. – The 1940's Experiment

  5. Here is a cheating recipe from the store cupboard for Butter Chicken for 2, serve with rice, chapatis or naans. You will also need cold cooked chicken (how much in up to you, vegetables to serve on the side, up to you.
    Butter sauce:
    1 tbl oil or fat
    I tin low salt condensed tomato soup
    1 tbl (or more if you like it hot) tandoori paste
    Fry the paste till it spits then add the soup & enough water to make the thickness to your liking. Add the chicken, heat through and serve with accompaniments.

    Nutritional info on sauce only, you still have to add the chicken, veg, etc that you eat with it.
    energy 440kj
    protein 2.1
    fat 1.3
    sat fat 0.4
    carbs 21g
    sugar 14.3

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