Curried Ginger & Raisin Lentils


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Today I made a one pot, gluten free, vegan meal that was ready in less than 30 minutes.  It made planned leftovers, is very budget-friendly, is hearty and satisfying, and used up some things in my cupboard.  And for a second made me think I went to Southeast Asia without leaving San Diego.

Curried Ginger & Raisin Lentils in white dish with fork



Curried Ginger & Raisin Lentils


1 c dry Green Lentils (green lentils are much heartier and firmer than red which turn to mush much easier)

1/2 c Raisins

1.5 Tbsp Garam Masala seasoning

1 Tbsp Ground Ginger

1 Tsp Cumin

1 6-ounce can tomato paste (a 4-oz can or a fruity salsa would also work, or omit entirely) + add 1/2 c water or more to desired thickness

1 c diced Vegetables (I used carrots and broccoli stalks)

2 Tbsp EVOO (or coconut oil)

1 Tbsp Salt (optional)

1 Tbsp Sugar (optional)


Cook 1 cup dry lentils with 2 cups water on stovetop (Bring the lentils and water to a boil, then cover and reduce heat).  Simmer for about 15-20 minutes, or until about 85% of the water has been cooked off.

Add the remaining ingredients.

Stir, cover, and cook for another 10 minutes.

Serve (and optional garnish with raisins)

Yields: Dinner for 3, plus leftovers that will serve dinner for 3, again. Planned leftovers save lives.


Here’s a Visual Guide

Ingredients needed to make Curried Ginger & Raisin Lentils

After cooking 15 minutes, 85% of the water was absorbed

Lentils in pot with water

Then add everything else

Chopped vegetables on cutting board

Remaining ingredients added to lentils in pot

After stirring and simmering another 10 minutes the meal was ready

Stirred up Curried Ginger & Raisin Lentils

Plated Curried Ginger & Raisin LentilsGarnish with raisins if you want to get fancy

Curried Ginger & Raisin Lentils in white dish

The flavor of the garam masala which includes cinnamon, cardamom, and nutmeg, plus the additional ginger, combined with raisins worked wonderfully with the acidity of the tomato paste.  For my palette, with lentils being somewhat “earthy” tasting, I find they can use plenty of flavoring and doctoring up.  And flavored and doctored up is exactly what this recipe did, without being over-powering.

Fork scooping at Curried Ginger & Raisin Lentils

Close up of plated Curried Ginger & Raisin Lentils with forkIf you wanted to eat this in a pita pocket, on a bun or on bread, or use as a thick dip with chips, like pita chips or bruchetta-style bread rounds, it would definitely work.

Curried Ginger & Raisin Lentils in white dish close up with fork scooping up dish

Planned leftovers are a dinnertime salvation when I am gone and Scott has to heat something up and fend for himself and Skylar without me.

Forkful of Curried Ginger & Raisin Lentils

Leftover Curried Ginger & Raisin Lentils in clear container

Close up of leftovers in clear container

Curried Ginger & Raisin Lentils

If you like the looks of these lentils, I’ve been on a lentil kick the past week.

Try the Chipotle Salsa Lentils with Mixed Vegetables

Chipotle Salsa Lentils with Mixed Vegetables

By using different spices you can take the flavor of lentils from Southwestern and smoky to Eastern/Asian and exotic.

From my last post about about my meetup with my friend Amber, I am glad most of you seem to get together with your friends regularly, too.   It’s so important for the mind, body, and spirit!

And thanks for filling me in on your Valentine’s Day plansOr lack thereof.

If you need something sweet to wash your lentils down with, try a Microwave Chocolate Peanut Butter Oat Snack Bar

Three Microwave Chocolate Peanut Butter Oat Snack Bars on white plate

Close up of one Microwave Chocolate Peanut Butter Oat Snack Bar


1. What did you do for Valentine’s Day?

I ran errands, worked, cooked, blogged about it, was a Mommy, and life carried on as usual.   There was nothing “special” about the 14th.  But it was fun hanging out with Skylar and seeing her excited.

Young girl with hair down standing smiling

2. Do you like lentils?

I know I asked this before, but lately I’ve been on quite a kick.

3. Any recipes you’ve made or had your eye on with lentils?

Other lentil recipes I want to try

The PPK’s Original Snobby Joes

Sloppy Josephines (Both those recipes seem similar but I have yet to try either and would like to because I loved sloppy joes as a kid.  Actually, I loved Manwich and I will admit to it.)

Angela has a lentil loaf

And Jenn just made lentils

Christine has sprouted lentils

So many lentils, so much fiber so little time.


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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


  1. So I’m a little over a year behind on this one but WOW! It came together quickly and was so full of flavor. My GM was a bit spicy so this ended up being that way too but in the best way possible! I seriously am so in love with all your, “I have hungry family members to feed asap” meals…even for us single folk, they make life easy!

    1. Thanks for the great feedback and comment, Kait! Glad you liked this one and things like this that you can make ahead of time, freeze individual portions, you have your own “tv dinners” after work or on busy nites when cooking isn’t happening easily!

      1. You’re welcome…and good to know about the freezing! Once I”m in my own place and a student again I have a feeling I’ll be doing that pretty often. :)

  2. I LOOOOOOOOVE lentils! They make my favorite sprouts, and I’ve been eating veggie lentil soup that I made for almost a week now. I love finding new ways to use them. :-)

    Those sloppy josephines look awesome!