Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull." -C. Northcote Parkinson, Writer

The refrigerator light goes on...

Curry dishes like this one is so simple and flavorful but it has a lot going for it other than that.

The tastes come together well with the savory paneer and lentils combining with the spicy curry. There's a number of levels of sweetness from the veggies and of course the raisins. A great weeknight dish that makes for easy leftovers for lunch or dinner the next day. This is almost a perfect Mediterranean Diet Score recipe with more veggies, great quality oil, legumes, nuts, fruit, and fermented dairy.

Paneer can be a challenge to find in some places but it is so worth it. The cheese is mild with savory notes. It may be bland for some because it has very little, if any, added salt, which makes it a perfect vehicle for a super-flavorful dish like this one.

Curried Lentils

Servings: 4 | Serving size: about 2 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes great leftovers.

Curried Lentils recipe from Dr. Gourmet


  • 1 tsp. olive oil
  • 1 large onion (diced)
  • 2 large carrots (diced)
  • 2 ribs celery (diced)
  • 1 1/2 tsp. curry powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. garam masala
  • 1/8 tsp. cayenne pepper (optional)
  • 1 cup low-sodium vegetable stock
  • 3 1/2 cups water
  • 1 cup red lentils
  • 1/3 cup raw pistachios (shelled)
  • 1/3 cup raisins
  • 3/4 tsp. salt
  • fresh ground black pepper to taste
  • 8 ounces paneer (cut into 1/2 inch cubes)
  • 8 ounces spinach leaves

Place the olive oil in a large skillet over medium high heat.

Add the onion and cook, stirring frequently, for about 3 minutes.

Add the carrots and celery and cook, stirring frequently, for another 3 minutes.

Add the curry powder, ground cumin, ground coriander, garam masala, and optional cayenne and cook for about one minute. Stir frequently.

Add the vegetable stock, water, lentils, pistachios, raisins, salt, and pepper.

Reduce the heat to medium and simmer for about 10 - 15 minutes until the lentils are just cooked.

Add the paneer and cook for about 2 minutes.

Place the spinach leaves in 4 bowls and top with the curried lentils.


Nutrition Facts

Serving size: about 2 cups

Servings: 4

Amount Per Serving

Calories 520 Calories from Fat 189
% Daily Value
Total Fat 21g 27%
Saturated Fat 11g 53%
Monounsaturated Fat 3.5g
Trans Fat 0g
Cholesterol 45mg 16%
Sodium 550mg 24%
Total Carbohydrates 59g 22%
Dietary Fiber 12g 43%
Sugars 15g
Vitamin A 64% Vitamin C 29%
Calcium 11% Iron 36%
Vitamin K 290mcg Potassium 1100mg