Lentil Curry with Yogurt Sauce - Capital Area Food Bank
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Lentil Curry with Yogurt Sauce

By cafb February 9, 2018

350 calories | 45g carbs | 10g total fat (1.5g sat fat) | 16g protein | 410mg sodium | 17g fiber per serving

Serves 6 for $5.00


  • 1 cup brown or green dried lentils
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons curry powder
  • 2 (15-ounce) cans no-salt-added tomatoes, with juice
  • ¾ teaspoon kosher salt
  • ½ cup chopped fresh cilantro
  • ½ cup plain yogurt
  • 3 cups cooked rice


  1. Fill a medium saucepan with water two-thirds to the top. Bring water to boil.
  2. Add the lentils, reduce heat to medium-low, and simmer until the lentils are tender, about 20 minutes. Drain, and set aside.
  3. Heat canola oil in a large pan over medium heat. Add the onions, and sauté until soft, about 5 minutes. Stir in the garlic and curry powder, and cook for 30 seconds. Stir in the tomatoes with juice and lentils, and simmer until the curry thickens a bit, about 10 minutes. Season with salt, and stir.
  4. To make the yogurt sauce: In a small bowl, mix the cilantro with the yogurt.
  5. Enjoy the lentils over a bowl of rice topped with yogurt sauce.

Good Food Fast:

Cook the lentils at the start of the week and this recipe comes together pretty quickly at mealtime.

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