Red Curry Lentils (#10)

This was definitely one of the flop recipes.  It wasn’t horrible to where you couldn’t eat it, but I would not make it again.  The pictures from the original source make it look so delicious.  I have to include this on here because I wouldn’t have reached my goal number of recipes without it.  If you want to try it, go ahead!  Let me know if you love/hate it and if you make any changes to it.


1 1/2 cup green lentils, rinsed and picked over

1/2 large yellow onion, diced

2 T olive oil

2 T red curry paste

1/2 T garam masala

1 tsp curry powder

1/2 tsp turmeric

1 tsp sugar

1 clove minced garlic

1 tsp minced fresh ginger

few good shakes of cayenne pepper

1 14-oz can tomato puree

1/4 cup coconut milk

cilantro for garnish

rice/quinoa/couscous for serving


Cook lentils according to directions.  Drain and set aside.

Heat oil in large saucepan over medium-high heat.  Add onion and sauté a few minutes until fragrant and golden.  Add all spices and stir fry for 1-2 minutes.  Add tomato sauce, stir and simmer until smooth.

Add lentils and coconut milk.  Stir to combine and simmer 15-20 minutes (the longer the better it says).  Serve over grain and garnish with cilantro.

Original source here


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