Red Lentil Curry

5 from 1 vote

A handful of pantry staples simmered with red lentils, then finished with coconut milk, lime, and cilantro.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: asian

Keyword: red lentil curry, red lentil curry recipe

Servings: servings

1 tbsp ghee or olive oil
1½ cups red lentils uncooked & rinsed
1½ tbsp red curry paste or more depending on its strength - I am using the brand Maesri
1 cup vegetable stock or chicken stock, reduced sodium or no salt added
1 cup water
398 mL can strained tomatoes
3/4 cup coconut milk use the coconut cream from the top of the can
1/2 tsp salt
1 lime juiced
cilantro to garnish
naan for serving

Rinse the lentils very thoroughly under running water until it runs clear, then set them aside.
In a large saucepan over medium heat, heat the ghee or oil.
Add the red curry paste and stir for one minute.
Add the vegetable stock, strained tomatoes, water, salt, and lentils. Stir to combine, cover, and simmer for 15 minutes, or until the lentils are tender.
Once the lentils are tender, taste for flavor and heat. Curry pastes vary in strength by brand, so stir in up to 1 tablespoon more, a little at a time, to taste.
Add the coconut milk during the last few minutes of cooking and stir until well combined.
Use the thick cream from the top of the can, then just enough of the liquid underneath to make 3/4 cup.
Taste to see if you need to add any additional salt.
Add the lime juice and mix together one last time.
Garnish with fresh cilantro and serve warm with naan, potatoes or rice.