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Curried Lentils
SUBMITTED BY:
MELANIESAYSHI
"Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice."
RECIPE RATING:
Read Reviews
(17)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup dried lentils
1 cup water
3/4 cup canned cream of coconut
1 tablespoon curry paste
salt to taste
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DIRECTIONS
Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
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REVIEWS
Reviewed on Apr. 29, 2005 by Anitamom
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Anitamom
Apr. 29, 2005
This recipe was yummy with either coconut cream (coconut juice w/lots of sugar) or coconut milk. I added cooked rice and simmered until it was the consistancy I liked. Then serve it with raisins, coconut, chopped peanuts and other curry fixings! Great for those fasting from meat products!!
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4 users found this review helpful
This recipe was yummy with either coconut cream (coconut juice w/lots of sugar) or coconut...
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Reviewed on Oct. 23, 2006 by
ALDUNCAN06
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ALDUNCAN06
Oct. 23, 2006
Very good recipe, but I'd like to try to clear up some confusion: COCONUT MILK (not cream of coconut) is what is generally used for Thai Curry bases, and I believe that was the author's intent here. You should be able to find it in the international food aisle (not with the mixed drink materials). Curry paste is much stronger than curry powder -- I'd recommend no more than 1 teaspoon of the curry paste to begin (maybe even less), and then add to taste. 1 tablespoon will knock your taste-buds off!
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3 users found this review helpful
Very good recipe, but I'd like to try to clear up some confusion: COCONUT MILK (not cream of...
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Reviewed on Oct. 14, 2006 by MELANIESAYSHI
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MELANIESAYSHI
Oct. 14, 2006
Cream of cocounut will make this thicker, but coconut milk will be excellent, too. I use curry powder, not curry paste.
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3 users found this review helpful
Cream of cocounut will make this thicker, but coconut milk will be excellent, too. I use...
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Reviewed on Mar. 28, 2006 by M. Acosta
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M. Acosta
Mar. 28, 2006
Great flavor, but WAY too spicy. I would suggest using less than 1/2 of the amount of curry paste that the recipe calls for, and supplement the other 1/2 with curry powder, unless you LOVE spicy food.
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3 users found this review helpful
Great flavor, but WAY too spicy. I would suggest using less than 1/2 of the amount of curry...
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Reviewed on Jan. 28, 2007 by
wisweetp
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wisweetp
Jan. 28, 2007
Very good recipe. I used chicken broth in place of water and added about 1 1/2 tsp of curry paste. The broth was fiery while it was cooking but it's a bit more tame now. My hubby loves it. It's great served over Jasmine or Basmati rice. Very easy to make, too.
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2 users found this review helpful
Very good recipe. I used chicken broth in place of water and added about 1 1/2 tsp of curry...
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Reviewed on Jan. 13, 2007 by momdad11kids
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momdad11kids
Jan. 13, 2007
Whoa, Nelly! Loved the flavor, but it was hot, hot, hot. I will probably try it again, but will cut the curry paste in half. Make sure you have a glass of water at hand!
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2 users found this review helpful
Whoa, Nelly! Loved the flavor, but it was hot, hot, hot. I will probably try it again, but...
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Reviewed on Dec. 17, 2006 by
APCOOKING
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APCOOKING
Dec. 17, 2006
I give this a 4, but hesitantly, and wavered between 3 and 4. It's a good recipe, and so easy, but I found it a bit runny for my taste, and let it simmer for a long time to battle that. I doubled the recipe, but only multiplied the coconut milk by 1.5 (note milk, not cream, based on other reviews), and I'm glad I did. Also used curry powder instead of paste to reduce the "heat" because my 1 year old was going to eat it. I'll probably make again mainly because it's so easy.
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2 users found this review helpful
I give this a 4, but hesitantly, and wavered between 3 and 4. It's a good recipe, and so easy,...
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Reviewed on Apr. 13, 2008 by
Stephanie
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Stephanie
Apr. 13, 2008
This was a very good base recipe. I was looking for something Indian with no tomatoes and this hit the spot. I upped the recipe to make 6 servings to feed my fiance and have leftovers for lunch the next day. Used red lentils and reconstituted 2 veggie bullion cubes instead of plain water, also added about 3/4 cup shredded carrot and a can of baby peas. Threw it all in the crock pot and let it go for a few hours. Was still very watery when done (probably because I used coconut milk & soy milk instead of coconut cream) so I just added cooked basmati rice to the mix and turned out wonderful!
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1 user found this review helpful
This was a very good base recipe. I was looking for something Indian with no tomatoes and...
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Reviewed on Dec. 15, 2007 by
Heather
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Heather
Dec. 15, 2007
A decent recipe, but not much in it's own right. It's a good base recipe which you can add to or change, but alone it largely depends on the quality of curry paste (or powder) you use. I used low-fat coconut milk and curry powder, along with a dash of whatever garam masala ingredients I had on hand (a little cardamom, coriander, cinammon, and cumin). I also threw in a handful of raisins. Simple and satisfying dish over rice. My two-year old loved it!
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1 user found this review helpful
A decent recipe, but not much in it's own right. It's a good base recipe which you can add to...
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Reviewed on Oct. 8, 2007 by Ally
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Ally
Oct. 8, 2007
Had to cook it a bit longer than the recipe stated as it was too runny initially. Used 1 tablespoon of curry paste, and threw in some coconut and raisins. Really enjoyed it, even the kids said make it again!
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1 user found this review helpful
Had to cook it a bit longer than the recipe stated as it was too runny initially. Used 1...
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