Red Lentils with Curry

A super easy, nutritious dish! This one’s so simple that my kids made it the first time around without much help. This makes a pretty good amount, so you can have leftovers or some to freeze for a later meal.


  • 15.5 oz. (1 package) Hurst’s Red Curry Lentils  (I got mine at Wal-Mart)
  • 1 T cooking oil
  • 1 cup onion, diced
  • 2 cloves garlic, chopped
  • 1 can tomato paste (6 oz.)
  • 1 cup diced potato
  • 1 can coconut milk (14 oz.)  [Low fat variety can be used]
  • 7 cups of water


  1. Rinse lentils thoroughly with cold water.
  2. In a large pot over medium-high heat, sauté onion and garlic in the cooking oil. Add a little water if it starts to dry.
  3. When onion becomes translucent (4-5 minutes), add tomato paste, potato, lentils and water. Stir periodically until mixture reaches a boil.
  4. Reduce heat to low, stir in coconut milk and contents of seasoning packet. Simmer mixture for 15-20 minutes.
  5. Serve over rice.

Note: For extra heat, add 1 tsp. cayenne or crush red pepper.

The basic recipe is on the back of the bag.


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