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Sunny Lentils


"This is a wonderfully bright and healthy recipe that I created one day when I was looking to use up the rest of my red lentils and fell in love with this flavor combination. Brown lentils could probably also be used, but would require more cooking time and more water for simmering as the tiny red lentils cook much faster than brown. You can add your own spices to your taste preference. I think crushed pineapple would work well in this recipe for more of a tropical flavor."
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40 m servings 201 cals
Original recipe yields 4 servings (4 1/2-cup servings)

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  1. Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, red bell pepper, garlic, tarragon, curry powder, salt, and black pepper; cook and stir until onion is softened, about 5 minutes. Stir in diced tomatoes; bring soup to a simmer.
  2. Stir red lentils and coconut into the soup; mix well to combine. Simmer soup, covered, adding water as needed, until lentils are tender, 15 to 20 minutes.


  • Cook's Note:
  • Use broth instead of water if preferred.

Nutrition Facts

Per Serving: 201 calories; 4.9 g fat; 28.3 g carbohydrates; 10.9 g protein; 0 mg cholesterol; 220 mg sodium. Full nutrition

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Read all reviews 4
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I am adding to my previous comment that I now cook this in my Insta Pot pressure cooker. So much easier and faster with less watching the liquid level. The lentils came out so much softer and we...

Delicious!!! I haven't ventured into the world of lentils before but so glad that I did.

Definitely some sun to warm up your cloudy day. I used cooked green lentils, so I was able to maintain the cooking time more or less. I added a touch of apple cider vinegar at the end and topp...

Used already cooked lentils, fire roasted tomatoes and coconut milk instead of water. We really enjoyed the flavor of this stew.