Creamy lentil Curry with Maille Sauvignon mustard


written by @juliarecipes
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Comfort food is one of the things I am looking forward to, when outside it’s snowy or it’s raining. And when I think of this creamy lentil curry, my mind automatically switch in comfy mood…warm plate, irresistible scent of curry, crusty bread on the side…Mmm I am on cloud seven!

Are you loving comforting food as much as I do? If yes, then this is going to be your next favorite to classic curry version. This version of creamy lentil curry is vegan version, so all vegan friends are welcome to my table!

I have prepared this creamy lentil curry for at least five times already and every time I used different lentils (or chickpeas once I used) and have to say, that with red lentils it creates very appetizing dish. While adding colorful green cilantro and avocado to it, it changes the dimension of boring lentils on your plate.


I am going to take a little detour in this recipe and want to educate you a bit about lentils. Did you know that Canada is the biggest produces of lentils in the whole world ? Oh Yes, we Canadians have the biggest production of lentils in the world, yup go and google it!

While I proudly repeated this information to you, now I will continue on benefits of lentils 🙂 Brown, green, yellow, red or black — lentils are low in calories, rich in iron and folate and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors.  They are simply healthy for you.

The negative about lentils are the gases. Yes it gives gas, because of high amount of fiber. So, if you are not a big eater of fiber, go easy on lentils. I mean try one bowl for supper and then give it a break for three days. If everything goes well, continue experimenting with lentils, there is waste choice of lentils on the market.


This lentil curry is cooked in about one hour. And requires very low skills in the kitchen or equipment. You will need simple deep skillet with cover or large pot with cover. All ingredients are available in every grocery store.

One little specialty about this dish. I have a got a little package, courtesy of Maille Canada the other day and when I saw one of the mustard they sent me, I immediately knew, that I have to use it for this creamy lentil curry. So Thank you Maille Canada for sending me the delicious package.

So I am adding few spoons of Maille Sauvignon Old Style mustard. It brings little pinch of acidity, just perfect balance to this creamy lentil curry. If you can’t find this specialty in your store, go for Maille Dijon original mustard.




Preparation time: 15 minutes⭐cooking time: 1 hour⭐ servings: 4-6 portions


  • 1 tsp olive oil
  • 1 onion (peeled and diced)
  • 4 cloves of garlic (minced, about 4 teaspoons)
  • 1 tsp of Maille Sauvignon old style Mustard or original Dijon
  • 1 tsp of turmeric
  • 1/2 tsp of ground cilantro
  • 1 tsp of cumin
  • 1 tsp of curry powder
  • salt & pepper
  • 2/3 cup of tomato paste
  • 1 can of coconut cream (or milk)
  • 1 cup of dry lentils (rinsed)
  • fresh cilantro for garnish
  • 3 cups of water


  1. In a large skillet brown the onions with garlic on olive oil
  2. Add Maille Sauvignon old style Mustard, turmeric spice, cilantro, cumin, curry powder, salt, pepper and stir.
  3. Let brown all the spices with the onion for about 5-10 minutes on medium heat.
  4. Add tomato paste, coconut cream and stir.
  5. Wash lentils and add them into the skillet.
  6. Add 3 cups of water, stir, cover with lid and let simmer on medium heat for 45 minutes.
  7. Once cooked, serve it in colorful bowls/plates and garnish with avocado, vegan sour cream and cilantro.
  8. Enjoy my friends!

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Creamy lentil curry

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2 thoughts on “Creamy lentil Curry with Maille Sauvignon mustard

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