Red Curry Lentils

Red Curry LentilsPinit

I need you to know that this. is. YUMMY.

Distractingly yummy.

Like, when I’m teaching a math lesson and I remember this waiting for me in my lunchbox, I drool a little bit and then I can’t remember the difference between concave and convex polygons. Which, by the way, does anyone use those in real life? Sometimes I just wonder.

Healthy Red Curry Lentils | pinchofyum.com

I’ve kind of had a fling with lentils lately. These guys, this one, and now the Red Curry Lentils? I can barely stand it. Cheap, healthy, versatile, and absolutely delicious. Do they have lentils in the Philippines? Please Lord.

Not sure if you like lentils? Well, you do. Today you are going to love lentils.

Just cook your lentils and toss them in up this spicy red curry sauce with sauteed onions and a shot of coconut milk.  OH MY PERFECTLY SPICY GOODNESS.  Spread ‘em on soft warm garlic naan, eat ‘em straight up cold out of the fridge, stir ‘em up into a big bowl of rice, or shovel ‘em into your face. And your spouse’s face, and your kids face, and your face again.

See? You love ‘em.

Tasty Red Curry Lentils | pinchofyum.com

4.8 from 43 reviews
Red Curry Lentils
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1½ cups lentils, rinsed and picked over
  • ½ large onion, diced
  • 2 tablespoons butter
  • 2 tablespoons red curry paste
  • ½ tablespoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • a few good shakes of cayenne pepper
  • 1 14 ounce can tomato puree
  • ¼ cup coconut milk or cream
  • cilantro for garnishing
  • rice for serving
Instructions
  1. Cook the lentils according to directions. Drain and set aside.
  2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
  3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
Notes
Even better the next day!

For a vegan option, sub oil for butter.

Nutrition for Red Curry Lentils

If you are headed to make these right now, then you are excused.

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Comments

  1. I’m looking for tasty lunchbox fare at the moment and these look just perfect.

  2. Ohhh yes! Love this. Red curry anything has me swooning.

  3. Hmmm sounds delicious! I have some lentils leftover from the soup I made a while ago so will have to try this!

  4. This is going on the dinner list!

  5. This. Is. My. LIIIIEEEFFFEEEEEE.

  6. Honestly, I’m not sure I’ve ever used any math (basics aside) beside cross multiplication in real life. I was an awesome math student and now I realize how damn silly it all was and means nothing in real life! ha.

  7. I made your Thai lentils the other day (with the sweet potato) and loved ‘em (so did my husband!). So now these must go on the menu, too!

  8. My boyfriend keeps asking me to make the green curry lentils again (and again, and again). Maybe I’ll make these to mix it up a little! They look yummy!

  9. The coconut green curry lentils were great, can’t wait to try this. I may use some Earth Balance butter instead of oil.

  10. Ooh, I’m always looking for new things to make with lentils, and this looks like it will hit the spot! The curry-coconut-spicy-savory spot, that is. :)

  11. oh god, this looks so good. you know what? i was organizing my spice cabinet yesterday at the new house and i came across a package of spice that i have no clue what it is (i always forget to label when i get spices in bulk) and now after reading your ingredient list, you’ve helped me figure out what it is! garam masala! hehe now i have some to make this :) i’ve been looking for a healthy lentils recipe with super packed flavor!

  12. Lauren Hickey says:

    I would love to try out this recipe for dinner soon! What would you recommend serving with it…chicken of some sort?

  13. I’ll be trying these for sure. Love these kind of dishes and the flavors sound perfect :) They look so creamy – love that coconut milk! :D

  14. Jen @ Jen's Favorite Cookies says:

    I have the worlds biggest love affair with curry. I recently (okay, it was a year or two ago) discovered yellow curry at a local Thai restaurant, and I cannot get enough of it. I like to pretend I don’t know how to make it, so I won’t make it three times a week! I’ve never tried it with lentils, but any excuse will do!

  15. Valerie at The Year of Living Healthfully says:

    I have never tried lentils before, so am eager to try this. I see you use red curry paste and curry powder. Is the curry powder just the regular yellow kind?

    • Yep! I’m not really sure it’s necessary to use the curry powder… I was just kind of grabbing spices and dumping them in, so you could probably get by fine with the curry paste because that’s where most of the flavor comes from. :)

  16. I am so making this. I love Indian curries and this one is mixed with several of my favorite spices :-) I have a few curries up in the blog as well but I am excited to try a new one!!

  17. Just stumbled on your blog and I love it! What an amazing adventure you have ahead! And this recipe looks amazing. I’ve been cooking a lot of beans lately, so I’ll have to give this lentil recipe a try!

  18. So until I read this post I definitely didn’t know how I felt about lentils. After reading this post I’m convinced that they’re my new favorite food and I just don’t know it yet. I am adding all the ingredients to my grocery list and I WILL be making lentils this week!!

  19. I want this for lunch!

  20. YUM! This look wooonderful! :)

  21. shivani says:

    is the red curry paste the thai one??

  22. Cheap, vegetarian and healthy – sounds like a winner!

  23. Oilseeds Exporter says:

    Yummy dish. This is really pure & delicious & can be cooked easily. It is vegetarian & above all, curry is my most favourite. Thanks for this dish.

  24. OMG… Soooo delicious!!! Thanks for sharing!

  25. I do love lentils, and I can make different versions of them. But I have never seen this one being made. Sounds delicious! I just have one question? Can you use any type of lentil?

    • You could use any kind of lentil, but it will taste different. Brown lentils are firmer and have an earthier flavor. Green lentils can take longer to cook and are also firm. Red and yellow lentils have a soft texture and sweeter flavor so they’re more suited to curries like this.

  26. I just got back from (a very indulgent) vaca and was just telling my husband that we need to have a week of eating lentils to recover. This sounds just what we need!

  27. Oh my goodness- I just made these for dinner tonight with some coconut basil jasmine rice, and I was mmm mmm’ing the whole way through! My 9 month old also thought it was delicious! She kept opening her mouth up for more :)

    Thanks for the great recipe!

  28. Tried this recipe this week…LOVED it! I’ve been looking to add more meatless meals. So tasty. Thanks!

  29. Hi Lindsey!

    Yes, they do have lentils in the Philippines. I can’t get them on the island where we live, and I don’t know what is available in Cebu – although it is the third largest city in the Philippines, so I imagine they have a wide variety of items available. I buy lentils when we pass through Manila – several of the larger grocery stores carry them, and carry several varieties of lentils. A good local substitute that is readily available are monggo beans (mung beans). There are both green and red varieties. The red monggo beans cook up looking a lot like red lentils. I haven’t been able to find many of the Indian spices anywhere though – I looked in just about every big grocery store in Manila for garam masala! I finally found a little Indian grocery store that carries tons of Indian spices this last week when we were in Manila. That was a fun find. If there is an Indian community in Cebu, they may have a grocery store there, too.

    Best of luck to you and your husband on this endeavor of yours! I’ll look forward to seeing your adaptations of Filipino favorites.

  30. When I saw this recipe I knew I had to make it. It is simmering on the stove right now. This is very similar to a chicken tikka masala but without the hassle of marinating and baking the chicken. I have a feeling this recipe will become one of my favorites.

  31. Kristin says:

    This is delicious. I double the recipe it’s so good! I really like it with a soft boiled egg on top.

  32. Veggie Lover says:

    This was so easy and quick, and it was delicious! I didn’t have the curry paste so I left it out and played around with the spices; also I only had a small can of tomato paste but I just used what I had and it still turned out. I’ll definitely be making this again–it’s a great college meal, too!

  33. What type of lentils/ dhal do you use in this recipe?

  34. I’ve been making something similar to this for a while (with far less variety, so I think I’m going to borrow yours…)! I suggest adding some chickpeas and mung beans while cooking it.

    In my experience, chickpeas and lentils are perfect no matter what you add them to! c:

  35. I found your website through Pinterest and I’m so glad I did! I just whipped up a batch of red curry lentils and they. are. addicting. The only change I made was sauteing the onion in water as opposed to butter or oil to save some calories. I’m definitely a new follower and can’t wait to explore your recipes. Have a great day!

  36. Can this be frozen?

  37. This is a great recipe. I made it this afternoon to use for dinner tomorrow but it may not last till tomorrow!

  38. I can’t WAIT to try this! Is the white rice included in the nutrional info (I’m guessing not)? Also, do you know how much is a serving? I’m sure once I make it I can break it into 6 servings and measure but thought it would be easier if you knew. I’m doing Weight Watchers so I’ve got to count out everything. :)
    I found this recipe on Pinterest and can’t wait to try others of yours!!

    • Thanks Emily! The white rice is not included and I can’t remember how much the serving size is in terms of cups. I usually just use my wooden spoon to slice the whole roughly into sixths (or how ever many servings there are) and scoop out one section. :) I hope you like them!

  39. I usually find lentils pretty boring but this recipe is delicious!! I added some chopped kale for 5 mins at the end for some added nutrients and variety of texture and it tastes great.
    Thanks for this! :)

  40. this recipe was delicious and full of flavor. thank you!

  41. I made this for dinner tonight and oh my god yum, my almost 5 year old asked to take it for her lunch tomorrow! Only thing I didn’t do was the cayenne pepper, thought it’d be a bit much for the little people in my house.

  42. Yep, that was pretty darn good. Great flavor! Not too spicy for my spice-wary wife. It has officially been added to the rotation. The only disappointing part was that I wasn’t able to find tomato puree in 14 oz cans (only 28 oz), and I only used 1/4 c. of the coconut milk, so I’ve got leftover puree and coconut milk in need of a recipe asap. How long will the coconut last in the fridge after opening? In the mean time, I look forward to trying some of your other recipes!

    • Rice pudding, excellent way to use up coconut milk! I think it’s only good for a couple days once opened….

  43. This recipe is awesome! I made a few changes based on what was in my pantry and the fact that I can only find 28oz cans (796ml) of crushed tomatoes (it subs fine for the 14oz of pureed tomatoes). I put some cardamon and coriander in with the spices, as well as a diced carrot and chopped cilantro roots with the onion. Perfect for a cold Canadian fall and so adaptable, well done!

  44. I just made this tonight and it’s GREAT. I only used 1 TBSP of red curry paste and it’s still got plenty of heat for me. I only had reduced fat coconut milk in the house and I think the dish would benefit from the full fat … but it’s still really really tasty and will feed me all week. I am new to your site, but I’m going to have to check out some more recipes. Thanks!

  45. I made this dish the other night and it was AMAZING. The flavours were perfect, and it was the right amount of spice. I am so glad I found your site as there are so many wonderful vegetarian options. I am currently in the process of making the coconut green lentils! Thanks for a great recipe:)

  46. YUM. This was so delish. I served it with rice that I made with the extra coconut milk from the can I opened, which added a wonderful sweet contrast, and of course garlic naan. Will definitely make this one again.

  47. I made this last night. O.M.G. soooooooooooo amazingly delicious! If you are on the fence about making this, jump over already! So good!! I served this over grilled eggplant to provide a little kick. WOW.. Just wow. Excellent job, Lindsay!!

  48. Made this for lunch, and I’m excited to have leftovers for lunch this week! I’m not vegetarian, but I have been cutting back on my family’s meat consumption and trying to add more vegetarian dishes to our rotation. This was delish and filling — reminded my husband of our favorite Indian place. The base of this is a wonderful start, and you could really add a number of other veggies — carrots, zucchini, spinach — to ramp up the nutrition and change it up a bit. I did find that the longer I let it simmer, the more tomato puree and coconut milk I needed to add, because I like a thinner consistency. I also added a bit more of each spice and some salt. I planned to serve it over Basmati rice, but my husband and I were both salivating over the aromas, so we just scooped it up with some naan! Thanks for the recipe!

  49. I love your blog!! I am making these right now and can’t wait to take them to lunch tomorrow. My husband and I are heading to Thailand in a few weeks – my first time in Asia! :)

    • Awesome! How long are you going for?

      • We are leaving Feb 10th and arriving home on the 20th. We’ll be in Koh Lanta. Looking forward to trying all of the new foods!

        • P.s. My husband’s sister and her family are missionaries and they go to Koh Lanta almost every year for vacation. So we will have people with us who know what’s going on. We just got married in April so this will be my first time meeting them!

  50. I made this tonight and served it with a flatbread and some chicken which I cooked in the sauce. I used red lentils and never having used them before, I wasn’t aware that they would basically fall apart during cooking. It was amazing nonetheless, probably one of the best dishes I have ever made, tastewise. Definitely going to make it more often, great flavours. Thanks for the recipe!

  51. I just wanted to let you know I midnight snacked on these. They were so good that I didn’t go for my standard midnight treats (chocolate, crackers, cookies, etc). I went for the LENTILS. They were so dang good! Thanks for the recipe!

  52. This might sound weird but what kind of red curry paste do you use?

  53. made this tonight… very easy and tasted amazing! can’t wait to eat the leftovers for lunch tomorrow! definitely will be making this often!

  54. Somersault says:

    Great recipe! :) I usually add some chopped cherrytomatoes too, for some extra veggies.

  55. I stumbled across this recipe looking for easy, tasty lentil recipes. I’ve been collecting slow-carb recipes (only beans and lentils for carbs, no rice, wheat, sugar, etc.). It’s really hard to find stuff that I want to eat all the time.

    I LOVE this recipe. I can make it without the sugar or rice and it is wonderful. I can eat it all the time. It is also very easy to make. Thank you so much for this and this site. There are about 100 things on here I want to try.

  56. Yum!!!!! I made these Saturday for the first time. I am cooking for just me, so when a recipe says it serves 6, I cut it in half the first time, just in case I don’t like it. Well, I finished them yesterday, and even gave my daughter a (very small) bowl of them. I’m making more right now, and I doubled it this time!!! I’m going to give my daughter some for her family (she is making a dish to share with me as well), and will freeze a couple servings. This recipe is fantastic, and it will be added into my normal rotation!!!! Two thumbs up!!!!

  57. Hi! I’m excited to make this tonight. Although, I couldn’t find tomato puree at my grocery store … I grabbed some Crushed Tomatoes in place. Would this work? If not, how can I adjust it to work?

    Thank you!

    • Yep! The texture just won’t be as smooth since there will be big chunks of tomato. Purée them first if you don’t want the tomato pieces. You also might need to add a little water for consistency if you decide not to purée.

      • I found that the tomatos could easily be replaced with mangos which give the whole dish a beutiful and smooth texture.

  58. Stumbled upon your blog last weekend and I’ve been inspired! I didn’t have all the ingredients for this recipe but I did have lentils that were just sitting in the back of my cupboard so I kinda winged it! Used tikka masala paste instead of red curry paste and made my own tomato purée from tomato paste and didn’t have any garam masala (first I’ve heard of it actually)! Anyway, it turned out great! Imagine if I did have everything on the list! And the best part…my hubby’s not so keen on Indian so more for ME!
    Thanks for sharing your passion! Will be trying the sweet n sour fish next!

  59. Holy Lentil Goodness! This recipe was amazing….my husband raved over it and can’t wait to bring the leftovers to work for lunch (to impress his coworkers with my mad culinary skills)! we used our new pressure cooker and cut the lentil preparation time down to 10 minutes. thanks for the great recipe, I can’t wait to another one.

  60. Made these last night and it was my first time using lentils for anything. Delicious!! We did add double the coconut milk plus waaaay more cream than the recipe says. Probably around a cup, cup and a half. Hubby raved that it was as good as any Indian restaurant we’ve been to.

  61. Pam Gereau says:

    Oh my, this is SO good! Thank you, thank you!

  62. Just made this dish. While it didn’t look like the recipe, the taste is delicious!

  63. Michael Chua says:

    Hi lindsay, I’m a foodie from the philippines and I want to say, I really admire your blog and your style in taking photos. plus! this recipe is the bomb! I’m excited and looking forward on trying other recipes you have here. Plus hoping to meet you sometime in cebu. :)

  64. Love to Cook says:

    Love this recipe! I have been looking for high protein, low fat meals that are also tasty and this is just superb. Great recipes, keep posting!

  65. I have made this curry three times and absolutely LOVE it! So easy and yummy! I am also a teacher overseas and you are definitely right, this makes a wonderful leftover for lunch. Thank you for this recipe (:

  66. Jessica says:

    I made this today and ate waaaaay too much of it. Ughhhh so good. I used regular cream but I really wish I would have used coconut milk, it would have made it that much better.

    I used split red lentils and simmered it for longer than 20 minutes so it was pretty thick. When I warm it up for luch tomorrow I might add a splash of water and some more cream.

    It also tastes super good with some tortilla chips, I was standing at the fridge scooping up some cold with my tortilla chips. lol
    Thanks for sharing!

  67. Do you have a picture of the lentil you used? It would help me choose the right one at the store!

  68. Daniella says:

    Just made this tonight and it was delicious!! Even better, it was so easy to make and so filling… usually I’m scrounging for a late night snack before bed but not tonight! Think I found a new love… Lentils. Thanks again, Lindsay!

  69. Oh my goodness — I usually don’t comment much on recipe blogs but I just had to for this one. SO, so easy and INCREDIBLY tasty!!! (Not to mention smells like heaven). I added a bit of fenugreek to your suggested spices and it makes for the perfect (not to mention healthy) dish. I think I might add a bit of spinach next time too, for added veggies — why not, this dish is so flexible :)

    Ate it all week with brown basmati reheated for lunch, was amazing all week long!

    Thank you!!!

    • Yummmmmy! Where do you get your fenugreek? I’ve bought it at Asian food stores before but never seen it at a regular grocery store.

      • I actually picked mine up at a local Penzy’s Spices, I also haven’t seen it at the regular grocery stores though.

      • I made this recipe tonight and am scrolling through comments to get to the bottom to compliment and comment. Yum! But saw your Fenugreek question…I order mine from Amazon.com because it is hard to find. The Indus Organics brand is good and comes in a sturdy airtight container. I get the seeds and grind them myself. It’s one of those super foods that lowers cholesterol, blood pressure, blood glucose, aids digestion, increases milk production for nursing moms, enhances libido and makes every day a good hair day. I’m only kidding about the last one! I try to ingest it every day.

  70. Hi
    Thank you so much for this awesome recipe, tried it myself today, but i swapped some of the spices and added some fennel seeds and cardamom pods. It turned out really great, one of the first dishes without meat I have cooked so.

  71. OKAY!!!! This was AWESOME!!! I used this recipe yesterday and it was sooo yummy. I made my own garam masala because I could not find it in the store. I added a bit more spices than you specified but this was one of the best things I ever cooked. My husband’s birthday is coming up and I offered to take him to a fancy restaurant, he declined and asked for JUST this meal! Its that good. Healthy, vegetarian & yummy. Does not get better than that. Thanks for sharing it.

  72. Jessica says:

    Heeeeelp before I just throw it out. :(
    I accidentally used tomato paste (I think I used tomato sauce last time) and now it’s this giant glob of goo and if I try to simmer it it’s just going to burn.. What can I do to fix it? It’s grossly tomato-e and just overpowered the spices. :(
    I’m so sad.

    • I’ve used tomato paste before when I didn’t have anything else and just added quite a bit of water to thin it out (and far less tomato paste than what the recipe calls for since the recipe calls for tomato sauce or puree). But even then, it wasn’t as good. :/

      • Jessica says:

        I used a full 14oz can of tomato paste!! I tried to fix it by adding water to thin it out, more coconut milk, and probably 4 times the amount of spices. It still didn’t taste good. lol
        I was so sad because it’s sooo good. haha I’ll just have to try again today. ;)

  73. So delicious. I have never attempted a lentil meal and both my husband and I loved it. I’m also curious if my memory serves me correctly…are you an Ole? I tend to remember faces pretty well and think you and your husband look familiar. I’m a teacher too now in St. Paul. Thanks again for the great recipe. I can’t wait to try many more from your site!

  74. So tasty! I actually changed the recipe a bit, added a can more of tomatoes, some roasted veges, spinach, and frozen peas. It was so hearty and filling, and everyone loved it :)

  75. There are not enough words to capture exactly how much I loved this. Simple + delicious + healthy = winner! Thanks for the consistently awesome recipes!

  76. Loved this! Three things need to be said:

    1. This is delicious.
    2. I added spinach and loved it.
    3. I’m pretty sure it only makes 1 serving…

    Thanks for the “keeper” recipe!!

  77. I made this last night and it was quite tasty. But, did you use 1.5 cups of dry lentils or is that after they were cooked? All nutrition facts for that many lentils is at least 960 calories that I can see, and divided by 6 is 160, which is over what you have listed here for total recipe. It looks like there is more sauce than I had in the pictures, so I was thinking that maybe less lentils were used (as in 1.5 cups cooked). Thanks!

  78. I used 14 oz. raw tomato vitamixed to fill in for the canned tomato. It came out tasty.

  79. As an avid crock-pot user how do you feel this recipe would do!?

  80. I just made this for dinner and it is soooo good. :)

    I like my curry super spicy and smothered in tomato though, so I didn’t add the coconut milk. I also added some extra water and cooked the lentils in the tomato mixture instead of cooking them first.

    Absolutely divine :)

  81. I absolutely love this recipe!

    First time I made it, I accidentally made it with red lentils, which basically get all mushy when you cook them. Stirred them through the curry sauce anyway and it was amazing! They didn’t so much add crunch or texture, so I added some garden peas as well, but the red lentil mush did make the curry gorgeously thick and yummy…

    Oh, and I just LOVE this on bread, cold out of the fridge ;)

    xoxo

  82. These were delicious. Made them for dinner last night and can’t stop thinking about them. Really really good.

  83. What a great recipe! I started a pot of lentils when I walked in the door tonight after a loooong week and figured I’d ask Pinterest what to do with them from there. This recipe looked the easiest, so it won. LOVE IT! I tweaked it a little, used organic coconut oil for sautéing, eliminated onions and used extra garlic instead. I added cilantro paste, a 6 oz can of tomato paste and closer to a half cup of coconut milk. I served it over gluten free cornbread and grated cheddar cheese. I guess that sounds a little odd, but it was so good. I’m going to make this a lot. Thank you so much.

  84. I made this last night and it was very yummy! I have a lot of red thai curry powder at home, so instead of buying red curry paste, I made one with equal parts curry powder, olive oil, and water. I also added a pinch of lemongrass curry powder to the paste. I found that I needed to add a little extra coconut milk to balance the flavors, but overall it turned out great!

  85. LOVE, LOVE, LOVE your posts! Think you don’t like lentils? Well, you do….just totally cracks me up! Thank you for AWEmazing recipes and some very witty entertainment. I love reading a blog when the writers personality really shines through. Keep em coming your hard work is appreciated!

  86. Hey! This recipe looks delicious! Just one quick question – you say tomato purée in your recipe. Thinking of what is available canned in my area, would you use tomato sauce or tomato paste? Thanks!

  87. What type of lentils Dodd you use in this recipe?

  88. I thought this was great! But mine was a little dry ( I just realized I used tomato paste and not sauce…lol) but I just made a little more of the sauce on the side. I also made some diced up sweet potatoes with the same sauce on the side and it was perfect together! Great recipe

  89. My boyfriend and I made this last night and it was delicious! We used a whole can of coconut milk and next time we’ll try using crushed tomatoes, instead of tomato purée. Thanks for sharing this recipe!

  90. Made this tonight and my boyfriend and I both loved it. Notes:

    1. Like most of you, I used a can of coconut milk and had a ton left over. Coconut rice guys, seriously.

    2. Do not trust recipes that promise you soft brown lentils in just ten minutes. You will become a Lentil Helicopter, hovering around the kitchen with extra water and a burnt mouth from way too much lentil tasting.

    3. Use the rest of the coconut milk if your sauce starts to evaporate during the final simmer. As far as I could tell, it didn’t throw off the spices and tasted delicious in the final product.

  91. This recipe is fantastic! We love it! Thank you!

  92. Just prepped these for lunch or dinner tomorrow. I snuck a little taste and they were delicious! I can’t wait for all the flavors to meld overnight. I added 1/2 teaspoon salt. Thanks for sharing!

  93. Hi, thanks for the recipe, it was delicious. Wanted to check is the red curry paste you used a Thai Red Curry paste?

  94. Natalie Rivera says:

    What kind of rice are you using? Im trying to do cheap vegan meals for 14 days but is this considered a cheap dish?

  95. This was soooo good! I’m vegetarian and my Fiance is not. She’s also on a bit of a cleanse right now which doesn’t allow sugar or carbs, etc…
    Anyways, I followed the recipe pretty much by the book (added a bit of salt to taste, and some vindaloo spices to add a bit more) using clarified butter and coconut milk, and no sugar. Before adding lentils, I put some sauce on some chicken that I sauteed in the skillet for her.
    She LOVED it. I think it could be converted to a really nice sauce recipe as well!

  96. Jane Willis says:

    I cooked this yesterday and OMG it was soooooooo good! I’ve blogged about it, and linked back to your post so that my friends can come along and try it for themselves http://onionsandpaper.blogspot.co.uk/2014/07/red-curry-lentils.html

  97. Valencia says:

    I just prepared this dish. Simply delicious! I found your site via Pinterest, and I’m glad that I did! Your site has been bookmarked!

  98. This was exceptional thank you. I’m a vegetarian & I like lentils & this is the first recipe I have tried that turned out exactly how I hoped. Lots of flavour , spicy without blowing your heard off & you are right, it just improves with time. Unfortunately it didn’t last 24 hours, my husband inhaled it, I did manage to put a little to one side for his lunch, but that was it. I’ll make more next time. Next I’m going to try your recipe for red lentil Dahl.. I live in Switzerland until the end of the year then back home to the UK . I was lucky to find Garam Masala in Switzerland & I was glad I did because it adds quite a unique flavour.

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