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    You are in: Home / Recipes / Curried Red Lentils Recipe
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    Curried Red Lentils

    Curried Red Lentils. Photo by gailanng

    1/6 Photos of Curried Red Lentils

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    caetb's Note:

    For me, this is comfort food. It only take about a half hour to make, and with some fresh pitas, it's a fantastic meal by itself.

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    Units: US | Metric


    1. 1
      Rinse the lentils in cold water until the water runs clear.
    2. 2
      Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).
    3. 3
      Add water if necessary.
    4. 4
      While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.
    5. 5
      Combine the curry paste, spices, garlic and ginger in a bowl.
    6. 6
      Mix well.
    7. 7
      When the onions are cooked, add the curry mixture to the pan.
    8. 8
      Cook over a high heat, stirring constantly for 1-2 minutes.
    9. 9
      Stir in the tomat puree and reduce the heat to a simmer.
    10. 10
      Cook the curry base until the lentils are ready.
    11. 11
      When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.
    12. 12
      Combine thoroughly and serve immediately.

    Ratings & Reviews:

    • on October 27, 2002


      This was delicious. I did have trouble locating the red lentils, but a friend found them at a specialty market and gave them to me. I doubled the recipe by accident [those little lentils are so tiny, it's deceptive]and had more than enough!!!! My husband and daughter didn't care for it,[they don't like to stray from what they are used to] but I loved it, as did all of my co-workers. It was lunch for my entire unit as well as most of the office. We ate it, as suggested,with pita bread.Absolutely fabulous!!! And now I'm on the prowl for more red lentils... Thanks for the great recipe!!!

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    • on February 17, 2010


      Delicious! I made the curry paste myself (Madras Curry Madras Curry Paste) and adjusted the spices according to my liking. Also I added the turmeric while boiling the lentils (together with a pinch of salt) and not afterwards. Lastly, I did not use the whole can of tomato puree (left about 1/3) as I did not want it too tomatoey. Oh and squeezed a bit of fresh lemon juice right before serving. You can really play with the ingredients and you will still end up with a great dish, that's for sure. Thanks for the recipe!!

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    • on January 09, 2010


      Such an easy recipe- quick, cheap and delicious. I always have red lentils and rice in the house, so it's always what we eat right before we go grocery shopping again :). I rarely have curry paste so I improvise by combining all these spices (plus cinnamon, if you're into that) in my mortar, add a drop or two of oil, and grind them into a paste. Just as tasty.

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    Read All Reviews (38)


    Nutritional Facts for Curried Red Lentils

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 228.8
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 318.5 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 7.6 g
    Sugars 5.0 g
    Protein 13.6 g

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