curried lentilsThis is my absolute favorite recipe for the fall! These curried lentils are a perfect way to combine fall vegetables with the warming sensation of curry on a nice, cool day.  This recipe can be prepared in a slow cooker and freezes well, so it can be very convenient for you as well. I hope you enjoy it as much as I do!

Curried Lentils

  • 1 Tbsp coconut or avocado oil
  • 1 med onion, finely chopped
  • 1 tsp garlic, minced
  • 2 Tbsp curry powder
  • 1 lb sweet potatoes, peeled & cut into 1” chunks
  • 1 head cauliflower, stemmed and separated into florets
  • 1 cup brown lentils
  • 4 lg tomatoes, skinned & diced with seeds removed OR 2 cans diced tomatoes
  • 1 cup chicken broth
  • sea salt or himalayan salt to taste
  1. Heat oil over medium to low heat, add onion and cook until softened.
  2. Add garlic and curry powder, then cook stirring constantly for 1 minute.
  3. Stir in sweet potatoes, cauliflower, lentils, tomatoes, and juice from tomatoes, broth and salt.
  4. Bring mixture to a boil and then reduce heat to a simmer.
  5. Cover and cook until lentils and sweet potatoes are tender, about 30 minutes.