Brown Lentils with our Masala curry sauce

Brown lentils are packed with protein and are warm for your body. This recipe uses brown lentils as the base along with black beans and winter vegetables. Adding our Masala (homestyle curry sauce) takes care of a long list of spices that you would have to add, otherwise. Enjoy!

Serves: 4-6


4 Tablespoons sunflower oil (or olive oil)

2 bay leaves, dried

1 white onion, diced

1 cup peeled and diced potatoes

1 cup peeled and diced sweet potato OR butternut squash

1 cup brown lentils, soaked in 2 cups warm water for an hour, and drained

1 cup black beans (from a can), rinsed

1 bottle of Rupen's Masala (homestyle curry) sauce

1/4 cup golden raisins

1/4 cup almonds

1/4 cup cashew nuts

2 teaspoons sea salt



In a Dutch oven over medium heat, add oil, bay leaves, and onion. Sauté for five minutes.

Add the potatoes and sweet potato and sauté for five minutes.

Add lentils, beans, Masala curry sauce, sea salt, and three cups hot water.

Bring to a boil, reduce heat to simmer, and cover and cook for 45 minutes. Stir once every ten minutes.

Sprinkle with raisins, almonds, and cashew nuts, and serve.

1 comment

  • Shreecaterers

    I enjoyed reading your blog post on brown lentils with masala curry sauce. The detailed instructions and mouthwatering photos made me want to try the recipe. Thanks for sharing!

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