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.

S.M.V.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 1/2-cup servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

201 calories; protein 10.9g; carbohydrates 28.3g; fat 4.9g; sodium 219.8mg. Full Nutrition
Advertisement

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2018
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 well cooked. I highly suggest pressure cooking this recipe. Read More
(8)
21 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/27/2018
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 well cooked. I highly suggest pressure cooking this recipe. Read More
(8)
Rating: 5 stars
01/08/2020
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 (had none on hand) I added 2 T of coconut oil, and 2 t sugar. After it was done I I threw in a can of chick peas and a pinch of nutmeg and a pinch of cayenne. Next time I'll try with a coconut milk instead of veggie broth like another reviewer mentioned. I might add quinoa also next time. Definitely will be making this again. Read More
(6)
Rating: 4 stars
01/08/2017
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 topped the whole thing with some coconut cream. Thank you for the recipe. Read More
(4)
Advertisement
Rating: 4 stars
02/20/2017
Delicious!!! I haven't ventured into the world of lentils before but so glad that I did. Read More
(2)
Rating: 4 stars
03/17/2019
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 work with them. Read More
(1)
Rating: 5 stars
04/20/2020
Tasty dish! I doubled the curry. I used green lentils and unsweetened coconut as that's what I had on hand. Simmered on low 30 minutes with 2 cups vegetable broth. Lentils were firm but done. The coconut gives it a subtle sweetness and no sugar needed. This was so good! Will be adding it to the rotation. Read More
(1)
Advertisement
Rating: 5 stars
02/19/2019
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 nicely during the cooking. Used a whole pepper which I roasted for about 45 minutes at 375F before incorporating it into the stew. Added fennel seeds chili flakes and thyme instead of tarragon because I did not have the latter on hand. Really good dish:) Read More
Rating: 5 stars
01/07/2019
Added more tarragon and curry. Love it. Yummy easy recipe. Read More
Rating: 5 stars
04/19/2018
This is a great quick recipe! We made a couple of adjustments--I used veggie broth instead of water and put in a little extra to make it soupier subbed in oregano because we were out of tarragon and used tomatoes with green chilies instead of plain--and it turned out amazing. I'd never had coconut strings in a main dish before but they added amazing texture and flavor. Read More
Advertisement