Curry Lentils


  • 1 lb Spaghetti
  • 1 cup uncooked Green Lentils
  • 1/4 cup slivered Almonds roasted (optional)
  • 1 Carrot grated
  • 2 Onions diced
  • 1 Garlic clove minced
  • 2 Tomatoes diced
  • 3 tablespoons Olive Oil
  • 1/2 cup Red Wine
  • Fresh Thyme
  • Fresh Rosemary
  • 1/3 cup Vegetable Stock
  • Salt Pepper and Curry to taste


  • Soak lentils overnight. You can also boil them for 45 minutes if you don't have time to wait. Roast almonds and let cool.
  • Cook spaghetti according to the package directions. Drain lentils in a sieve.
  • Peel and grate carrots coarsely. Dice onions and garlic. Wash tomato and cut into cubes.
  • Heat the olive oil in a large skillet. Add onions and garlic and sauté about 2 minutes.
  • Add lentils and cook for 3 minutes longer. Mix in the wine, tomatoes, carrots, thyme, rosemary and vegetable stock. Bring to boil, lower the heat and simmer for 10-15 minutes.
  • Season the sauce with salt, pepper and curry. Stir in roasted almonds.
  • Serve with pasta or mashed potatoes.