22 Reviews of Curried Red Lentils

From: Leah K.

On Oct 27, 2002

This was delicious. I did have trouble locating the red lentils, but a friend found them at a specialty market and gave them to me. I doubled the recipe by accident [those little lentils are so tiny, it's deceptive]and had more than enough!!!! My husband and daughter didn't care for it,[they don't like to stray from what they are used to] but I loved it, as did all of my co-workers. It was lunch for my entire unit as well as most of the office. We ate it, as suggested,with pita bread.Absolutely fabulous!!! And now I'm on the prowl for more red lentils... Thanks for the great recipe!!!

From: Josieof1000lives

On Dec 16, 2006

I just made this after searching for something to do with a bag of lentils. What a great recipe. It took hardly any time to make and tasted awesome. I like my curry hot, so I used Vindaloo paste. The only change i made was to leave out the ginger because I didn't have any and substitute a punnet of chopped, fresh cherry tomatoes for the tomato puree, again because i didn't have any. It still tasted terrific. Oh, I also added 2 cloves of fresh crushed garlic. My lentils ended up mushy too, but that's how I like them! This was a cheap, delicious, easy meal and i'll be making it regularly!

From: Chef #774711

On Mar 4, 2008

The next time I make this I will triple the recipe! My son-in-law from Pune India loved it. I have been looking for special recipes that remind him of home. Thank you Caetb, I will look for more recipes from you.

From: Fred and Christie

On Apr 9, 2008

Loved it! So filling and comforting and with a perfect level of spiciness for me. It was fantastic with pitas. My only sub was ghee instead of veggie oil, because I happened to have it in the house, I used patak's hot (madras) curry paste which was perfect. For those who haven't used curry paste - it's not the same thing as curry powder and it is worth seeking out in your grocery store.

From: NewEnglandCook

On Sep 9, 2007

What a easy and delicious vegetarian dish! I doubled the recipe and served it with long grain rice. My lentils cooked FAST and came out a bit soft, almost silk like. I believe the flavors came through more as it cooled. I will certainly make this again as I have a great source of red lentils. Thanks for submitting this recipe it was just what I was looking for.

From: L K

On Jul 19, 2009

So easy to make and really delicious. I've made it twice now - according the recipe, however the second time I used a can of diced tomatoes, since it was on hand and really enjoyed the variety of flavor it gave when I bit into a piece of tomato. We will definitely come back to this again and again. Served it with flatbread and some sauteed cauliflower with turmeric and cumin. When it was over I licked the pot spoon it was so good!

From: Chef #459765

On Feb 20, 2009

I love this recipe! Curry paste is difficult to find in my regular market, so I just mix 1 tablespoon curry power with a little bit of olive oil, then add the rest of the spice to this homemade paste. I also use red cayenne pepper instead of chili powder for an added kick. The last two times I've made this recipe I've also added 1 cup unsweetened coconut milk with the tomato puree (omitting the sugar called for in the recipe). It adds a rich texture to the dish, and I love any excuse to use coconut milk in a recipe!

From: stormylee

On Aug 29, 2005

Yum, very tasty! My lentils turned into mush too (it certainly does not matter taste-wise though!), and I think it's simply because my lentil package says they cook in 10 minutes - cooking them for 30 minutes would thus mushify them! Perhaps it's a brand thing?? Used tomato passata as that's what I had. Really liked the combination of spices, might even add a bit more next time. Thanks for a lovely recipe!

From: Sweet'n'Spicy Chef

On Feb 28, 2007

This was very yummy even though my lentils were somewhat mushy. Perhaps you could mention the name of the lentils (ie: toor dahl etc..)? Thanks for posting!

From: hedi777

On Dec 28, 2007

ok