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Sunny Lentils

Rated as 4.64 out of 5 Stars
1

"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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Ingredients

40 m servings 201
Original recipe yields 4 servings (4 1/2-cup servings)

Directions

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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.

Footnotes

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

Nutrition Facts


Per Serving: 201 calories; 4.9 28.3 10.9 0 220 Full nutrition

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Reviews

Read all reviews 13
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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...

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...

So delicious! I can't stop eating it. I threw all of the ingredients in the instant pot, added veggie broth instead of water, and did what another reviewer did- instead of shredded coconut (ha...

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

This soup is delicious!! I did make a few changes. I doubled the recipe and added 8 cups of vegetable broth, added 1 cup of greek yogurt, added 1/2 cup of cilantro, and a bag of frozen paneer c...

Wow, this was SO delicious! I didn't have shredded coconut on hand. Instead I added a few tsp of sugar and a tblsp of coconut oil. The oil really gave it a nice, subtle flavor, and I'd use it ag...

This recipe is good. I just opted for pre cooking the lentils and using chicken broth. However, I would like it a bit thicker. It it my first time trying red lentils so I will have to learn to w...

Really really enjoyed this! I served it on top of steamed Jasmine rice. Did not use any oil and just left the onions to cook into the tomato juice. Also used vegetable broth which simmered down ...

Added more tarragon and curry. Love it. Yummy, easy recipe.