Lentil Curry Bowl with Roasted Carrots

Lentil Curry Bowl with Roasted Carrots,

Lentil Curry Bowl with Roasted Carrots

Sometimes you just want warm and delicious comfort food, but likely not the fat, sugar or salt that usually accompanies them. Admittedly, this recipe has a lot of ingredients and therefore looks intimidating or not worth the effort, but I promise, neither are true! My tip? Put out all the ingredients for easy access and pre-measure them for easy assembly. It really does make a difference! This dish was meant to be vegetarian, but I did add chicken at the last minute since I realized I needed more protein that day. Feel free to do what makes most sense for you and yours...it is delicious either way!


For the Cilantro Cashew Sauce:
  • ½ cup fresh cilantro
  • ¾ cup unsalted cashews
  • ⅓ cup water
  • ¼ teaspoon salt
  • juice of 2 limes
  • 1 clove garlic
  • 1-2 teaspoons honey
For the Roasted Carrots:
  • 8-10 carrots, peeled and chopped into chunks
  • 1 tablespoon olive oil
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder
  • salt to taste
For the Rice and Lentil Curry:
  • 1 cup brown rice (can use leftovers from a previous meal!)
  • 1 tablespoon extra virgin olive oil
  • ½ cup chopped onion
  • 2 cloves garlic
  • 1 tablespoon red Thai curry paste
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • 1 cup red lentils, rinsed
  • 14 ounces tomato sauce (low sodium)
  • 2 cups chicken or vegetable broth
  • pinch of salt
  • avocado and cilantro for topping (optional, but recommended)


  1. For the sauce, purée all ingredients in a food processor or blender until smooth. Taste and adjust seasonings if needed.
  2. For the carrots, toss all ingredients together. Roast at 450 degrees for 20-30 minutes or until golden brown.
  3. Cook the rice according to package directions (I use a rice cooker).
  4. For the curry, heat the oil in a skillet over medium heat. Add the onion and garlic; sauté for 3-5 minutes. Add the curry paste and spices; sauté for 2-3 minutes.
  5. Add the lentils, tomato sauce, and broth. Simmer until most of the liquid has evaporated - continue adding ½ cup of liquid as needed (the lentils will just keep soaking it up). Repeat this process for about 30-45 minutes until the lentils are soft.
  6. Add the rice to the lentil mixture; stir to combine, adding extra broth or water as necessary. Season with salt.
  7. Serve in bowls topped with the roasted carrots, avocado slices, cilantro, and cilantro cashew dressing. I also topped mine with grilled chicken this time (see pic) but this dish really doesn't need it – it’s a fantastic vegetarian dish (which can easily be made vegan by substituting agave, maple syrup or brown rice syrup in place of the honey).