So quick and easy to make as well. I just wanted to say that I made this a couple nights ago and it’s AMAZING! Perfect recipe to add to my rotation. Thanks so much! I’m not historically a fan of lentils, but this looked too good to pass up.
The family have requested it again. We are looking forward to trying the chickpea buddha bowl next! See the commenter above who modified with some homemade spices.
Notify me of followup comments via e-mail. I was a bit afraid to use two whole little cans of tomato paste, and 6 tbsp of curry paste (remember I doubled), but I’m confident it will be fantastic! I added onions and other seasonal vegetables. Thanks for sharing! I don’t know … suggestions? We’re so glad you enjoyed it, Jess! It was delicious and I’m excited to have the leftovers for dinner. Thanks Emilie! I cooked it pretty much to the recipe; just added some red capsicum that I needed to use up and it was so good I’ve talked about it since – many times! It was so good!
Followed exactly (using maple syrup). Amazing! If you want a really creamy red lentil texture soak them first, or cook them awhile before adding the tomato paste. I woke up this morning thinking I HAD to find a super delicious, easy to make with items in the pantry ‘red lentil curry’ recipe.
We prefer to toast the rice in a splash of olive oil, then add double the volume of boiling water (for two, we do half an american cup of rice with a whole cup of boiling water) plus a touch of veg stock powder (Marigold swiss bouillon).
But still delicious, nonetheless! Yay! Check out this tutorial! I made this curry yesterday evening and it was amazing!
xoxo. It sounds so good!!! I guess your boyfriend too will love this curry :). About a half can of full fat coconut milk. I also found the red curry paste I used (Thai Kitchen) to be very mild, so I added 4 Thai green chiles.
It’s a keeper.
I looked at a few recipes on line and then came across yours and I knew immediately that it ticked all the boxes for me.
We are glad you enjoyed the recipe :D. So good! Welcome to our blog..
This one looks like it’ll be a hit. This was delicious, and I will give it a try again with the tomato paste next time!
Thanks so much!
I looked at the ingredients again and noticed the space between the 1 6 ounce can. I just used 3 cups water and skipped the tomato paste. Savory Lotus may receive commissions from purchases made through links in this post.
To be honest, I just ate leftovers for breakfast!
Your email address will not be published. I made this as my Sunday lunch and it was a perfect choice because it teleported me straight under a coconut palm tree somewhere very exotic!
Next time, would you mind leaving a rating with your review? Required fields are marked *.
I’m not sure that your water would be significantly affecting the cooking time.
Should I just add less red curry paste and get the same results you think? As new vegetarians trying to find our way, we stumbled on this gem! We are glad to hear the whole family enjoyed it, Laura!
The tomato paste thing is just a preference that I need to work through, but I do really like your ideas for lentils. I googled this recipe to approximate a soup I love at a local eatery, and it fit the bill! I did mine in my pressure cooker and left the sauce to slow cook for a few hours before adding the lentils. I also used onions and eggplant rather than carrots. We wonder what brand of red curry paste you used? But. I made this last night and we loved it!
It was really good, but we thought the tomato paste was too strong and took away from the Thai vibe it was trying to achieve. Wish I added half the amount of tomato paste :(. I’m all about sauciness and big flavor in dishes, so it was back to the drawing board.
Set in refrigerator to “pickle” for at least 15 minutes, preferably 30 minutes. That was absolutely delicious and will now be in my regular rotation.
Yummy and quick-ish lunch! July 31, 2019 at 11:17 am. I cant wait to try more recipes! Definitely a keeper!
Minimalist Baker strikes again! This is my new favourite. Thanks! Plus, sometimes, you’re just in the mood for “red food”. The lentils are always perfect. I make your vegan parmesan all the time subbing almonds for the cashews due to allergies and I sometimes just eat it by the spoonful! I love it!
A really tasty, easy meal. Thanks for the great vegan recipes! Do you think I could use that instead? I will make it even spicier next time. Masoor tadka dal is a delicious Indian lentil curry made with red lentils. I use all the tomato paste and extra turmeric and some salt and the coconut milk and I really love the flavor. The leftovers from this dish made a great taco/wrap type meal!
I’m wondering if this freezes well? Yum! Brilliant! I am grateful. Will keep for 1 week. Thank you for a fab recipe ?? Thanks so much for sharing! I had coconut sugar in the pantry so I used that and I had frozen cubes of coconut cream handy so I used them instead of coconut milk. Thank you.
An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
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