Lentils with Curry Vinaigrette

Retrieved From: Med Instead of Meds

Lentils are a quick alternative to dried beans. No soaking required and they cook in a very short time. Delicious on their own, added to salads or soups, or as a base for fish or chicken. This recipe uses a cumin vinaigrette to make a delicious side or main dish. Any type will work just fine. Using vegetable stock takes the guesswork out of seasoning. I almost always double this so I use a whole box of stock. The recipe keeps for several days and makes a great to go lunch.


Serves 4, Serving size ½ cup

Prep Time: 15 minutes

Cook Time: 15 minutes to 1 hour depending on type of lentil

Total Time: 30 minutes



  • 1 cup green, brown, or red lentils
  • 2 cups water or vegetable stock
  • Cumin vinaigrette:
  • 1 large shallot, finely chopped
  • ¼ cup olive oil
  • 1 teaspoon ground cumin
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • pinch cayenne
  • salt to taste


  1. Place the vegetable stock or water in a large pot with the lentils.
  2. Cook over high heat until it comes to a boil.
  3. Lower heat to simmer and cover.
  4. Cook until lentils are tender but not mushy – 15 minutes to 1 hour depending on the type and size of lentil.
  5. Drain and place in a large bowl.
  6. Made the vinaigrette by heating the oil in a medium skillet.
  7. Add the shallots and cook on medium heat for 1 minute.
  8. Add the cumin and cook 1 minute more.
  9. Remove from heat and add the vinegar, lemon juice, cayenne, and salt.
  10. Add the vinaigrette to the warm lentils and stir.

Nutrition Information:

Calories: 229

Carbohydrates: 18 grams

Fiber: 7 grams

Protein: 8 grams

Fat: 13 grams

Sodium: 216 mg