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  1. Recipe

Lentil Pumpkin Curry

5 servings

Source: The Cheese Trap by Neal Barnard, MD; recipe by Dreena Burton

About the Recipe

257 Calories · 16 g Protein · 14 g Fiber
Lunch · Dinner

Lentils are a great source of protein and soluble fiber!


Makes 5 Servings

  • water (2 tbsp.)
  • finely chopped onion (1 cup)
  • mild curry powder (1 tbsp.)
  • ground coriander (1 tsp.)
  • ground cinnamon (1/2 tsp.)
  • garam masala (1/2 tsp.)
  • sea salt (1 tsp.)
  • dried green or brown lentils, rinsed and drained (1 1/2 cups)
  • pumpkin puree or sweet potato puree (1 15-ounce can)
  • water (2 3/4 cups)
  • chopped apples (2 cups)
  • squeezed lemon juice, optional (1 1/2 tbsp.)


  1. In a large pot, combine 2 tablespoons water, onion, curry powder, coriander, cinnamon, garam masala, and salt. Cover and cook over medium or medium-high heat, stirring once, for 4 to 5 minutes, until onion starts to soften. If the onion sticks, add another splash of water.

  2. Add the lentils and stir for a few minutes, then add the pumpkin and the water. Increase the heat to high and bring to a boil. Reduce the heat to low, add the apples, cover, and simmer for 45 to 50 minutes (or longer), until the lentils are tender and the water is absorbed.

  3. If the curry is too liquid for your taste, you can reduce it (uncovered) for another 15 minutes or so. Add the lemon juice, stir to incorporate, and serve.

  4. If you'd like some heat, add 1/4 teaspoon or more crushed red pepper flakes or a spicier curry powder along with the other spices when sautéing the onions.

Nutrition Facts

Per serving

Calories: 257
Protein: 16 g
Carbohydrate: 50 g
Sugar: 10 g
Total Fat: 1 g
     Calories from Fat: 4%
Fiber: 14 g
Sodium: 483 mg

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