Carrot, Lentil and Celery Curry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 mins
Serves 4


  • 1 Onion (Finely chopped)
  • 2 Carrots (Chopped)
  • 2 Celery sticks (Chopped)
  • 1 Can of tomatoes
  • 3 Garlic cloves (Chopped)
  • 2 tablespoons Tomato puree
  • 2 tablespoons Curry powder of your choice
  • Fresh lemon juice
  • 200g Red lentils
  • Half to 3/4 pintMarigold Vegan Bouillon
  • Enough for fourBrown rice cooked as per the packet instructions


  1. Put the chopped onions, garlic and carrots into a pot with 2 cm of water. Gently sauté over a medium heat for 5-7 minutes. Add more water if it dries out.
  2. Add the lentils, chopped tomatoes, celery, tomato puree and curry powder to the pot and stir together. Add at least half a pint of stock, stir again then cover and simmer gently for 20 minutes checking regularly incase it catches on. Cook it for a bit longer if the lentils haven't softened. If it dries out too quickly just add more stock.
  3. Spoon into warm bowls and then squeeze the lemon juice over the curry.


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