Curried Lentils Recipe -
Curried Lentils Recipe
  • READY IN 40 mins

Curried Lentils

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
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!

Oct 14, 2006

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

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!

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!!

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.

Dec 30, 2008

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 'marinated' in curry powder. I also had it with coconut sprinkled on top. I used a full can of coconut milk. If I remember, I cooked it a bit longer than what is stated to get it down to the desired consistency. Eat with naan bread and rice.

Oct 08, 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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  • Calories
  • 541 kcal
  • 27%
  • Carbohydrates
  • 84.3 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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