Video Recipe

This recipe is great – not only because it tastes fantastic – but because it costs almost nothing to make. While this is definitely a “recipe”, you can get away with using only a portion of the ingredients if you really had to. Seriously, give it a shot, you won’t be disappointed.


  • 1 cup green Lentils
  • 4 cups Chicken Stock
  • 1/2 large Onion
  • 1/2 Carrot
  • 2 Celery stalks
  • 1 cup Tomato
  • 1 1/2 cups Potato
  • 2 cloves Garlic
  • 1 tbsp chopped Ginger
  • 1 tbsp Madras Curry Powder
  • 1 tbsp Garam Masala
  • 1 tsp Cumin
  • crushed Chilli Peppers to taste (for heat!)
  • 1/2 cup plain Yogurt
  • Vegetable Oil


  1. Place lentils in a bowl and cover with water, let sit for an hour.
  2. Finely dice carrot, onion and celery.
  3. Chop potato and tomato in to bite-size pieces.
  4. Chop garlic and ginger.
  5. Bring chicken stock to a simmer on back burner.
  6. Add oil to a pot over medium-high heat. Add carrot, celery and onion. Cook for 5 minutes.
  7. Add garlic, ginger, curry powder, garam masala, cumin and chilli peppers. Cook for 4 – 5 more minutes.
  8. Drain and add lentils, tomato and potato. Stir well and add chicken stock.
  9. Bring back to boil, reduce heat to medium-low, cover and simmer for 25-30 minutes until lentils are tender.
  10. Using a potato masher, crush about half the pot until the mixture starts to thicken. Cook for 5 more minutes.
  11. Add yogurt, stir well for 2 to 3 minutes, kill the heat, but let the pot sit on the burner for 5 more minutes.
  12. Serve with some bread (naan if you got it!) and some yogurt on the side.