Curried Lentils

Curried Lentils

52
MELANIESAYSHI 3

"Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice."
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Ingredients

40 m servings 541 cals
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Nutrition

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 84.3g
  • 27%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.

Reviews

52
  1. 60 Ratings

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Most helpful positive review

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 h...

Most helpful critical review

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 ...

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 h...

Cream of cocounut will make this thicker, but coconut milk will be excellent, too. I use curry powder, not curry paste.

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 ...

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!

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 raisi...

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. I...

I like this recipe because there are so many add-ins that you can use, and the ease of playing around with the base recipe. When I made it, I added some chicken that was chopped up and had been ...

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...

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 double...