Tuscan Lentil Curry with Sundried Tomatoes

Tuscan Lentil Curry with Sundried Tomatoes

Preparation Time: 25 minutes

Cooking Time: 40 minutes

Total Time: 65 minutes

Yield: 6

Category: Main Course

Cuisine: Fusion

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Ingredients

1 cup dried green or brown lentils, soaked overnight

1 large onion, finely chopped

6 oil-free sundried tomato halves

4 cloves garlic, minced

1 tbsp freshly peeled and minced ginger

2 tbsp tomato pesto

1 tbsp tamari

2 medium carrots, small dice

3 stalks celery, small dice

2 courgettes, small dice

3 portobello mushrooms, shredded using two forks

1/2 tsp red pepper flakes, optional

1 tsp sweet paprika

2 tsp mild curry powder, or more to taste

1 tsp dried thyme

1 tsp dried oregano

1 umami paste stock sachet dissolved in 2 cups warm water

1/2 cup finely chopped fresh basil, optional

1/4 cup nutritional yeast or grated vegan parmesan

2 cups watercress, destemmed and chopped

1/2 cup fresh coriander, destemmed and chopped

1 can organic Clearspring coconut cream

Description

A hearty lentil curry inspired by Tuscan flavours, with sundried tomatoes, mushrooms, courgettes, fresh herbs, greens, and coconut cream. Green or brown lentils bring satisfying plant-based protein while the spices, tomato pesto, and umami stock create a rich, savoury depth.

How-to? Steps

Step 1: Rehydrate the tomatoes

If using sundried tomatoes, rehydrate them in a little warm water for 30 minutes.

Step 2: Start the base

Heat a splash or two of water in a soup pot over low heat. Add the onion and sundried tomatoes, including the soaking water, and cook for 5 minutes.

Step 3: Add vegetables and flavourings

Stir in the garlic, ginger, tomato pesto, tamari, carrots, celery, courgettes, and mushrooms. Cover and cook over a low flame for another 5 minutes.

Step 4: Cook the lentils

Drain the lentils and add them to the pot with the red pepper flakes, paprika, curry powder, thyme, oregano, umami stock, and basil if using. Stir to combine.

Step 5: Simmer

Bring to a boil, then lower to a simmer, adding more water if necessary so there is enough liquid to cover and soften the lentils. Cook, covered, for 25-30 minutes, until the lentils are softened but still have texture.

Step 6: Finish

Turn off the heat and stir in the nutritional yeast, watercress, coriander, and coconut cream.