Rating: 4.38 stars
78 Ratings
  • 5 star values: 40
  • 4 star values: 32
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0

Simple recipe with exotic flavors, but only a few ingredients. Lentils are simmered in a coconut curry sauce. Serve over rice.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

466 calories; protein 11.9g; carbohydrates 73.1g; fat 15.1g; sodium 259.9mg. Full Nutrition
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Reviews (67)

Most helpful positive review

Rating: 4 stars
10/24/2006
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! Read More
(143)

Most helpful critical review

Rating: 3 stars
12/16/2007
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! Read More
(51)
78 Ratings
  • 5 star values: 40
  • 4 star values: 32
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
10/23/2006
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! Read More
(143)
Rating: 5 stars
10/14/2006
Cream of cocounut will make this thicker, but coconut milk will be excellent, too. I use curry powder, not curry paste. Read More
(56)
Rating: 3 stars
12/15/2007
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! Read More
(51)
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Rating: 4 stars
01/13/2007
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! Read More
(27)
Rating: 4 stars
01/28/2007
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. Read More
(24)
Rating: 5 stars
04/29/2005
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!! Read More
(21)
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Rating: 5 stars
05/04/2012
This recipe is my standard potluck dish for the following reasons: 1.) None of the ingredients for recipe go bad, at least for many months. So I just make sure I never run out of these ingredients, and then when someone invites me to a party or potluck dinner, I always have something to make. 2.) It's vegan, so everyone can eat it, and hearty enough for your vegetarian friends to have something that counts more as a main dish--not just a salad thrown together at the last minute, or spaghetti. 3.) It's fairly easy to remember: cook the lentils in the broth (I always use broth instead of water) until they're softer than they were but not quite done, add the coconut milk and spices, cook until the lentils are soft, serve. Done and done. 4.) It's delicious, and it's always been a hit. In addition to the vegetable broth I usually add yellow raisins (at the very end--I stir them in once everything is done until they're plump) lemon, cayenne pepper, marjoram, garlic powder, and coriander--all to taste. No exact measurements--its hard to really mess up this recipe. Read More
(16)
Rating: 4 stars
12/30/2008
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. Read More
(10)
Rating: 4 stars
10/08/2007
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! Read More
(9)