Thai Curry Featuring Red Lentils

 I have been searching for recipes that are nutritious and can be enjoyed for a few days. I enjoy curries and wanted to make one that would taste as good on day three as it did when it was warm from teh stove on day one! I found one and am sharing it with you today.


  • 1/2 cup onion diced 
  • 4 cloves of garlic, smashed and diced
  • 2 cups of diced carrots (smaller the better). I like using rainbow carrots for color.
  • 2 tbsp fresh ginger diced
  • 2 tbsp red curry paste
  • 2 tsp ground cumin
  • 2 1/2 cups dry red lentils
  • 1 can tomatoes ( I use fire roasted)
  • 1 can unsweetened coconut milk (I use reduced fat)
  • 6 cups of vegetable broth (I use low sodium)
  • olive oil, coconut oil, or avocado oil ... just enough to saute vegetables

Instructions (use a soup pot)

  • Saute onion, garlic, ginger, carrot, cumin, and curry paste in oil until onion are translucent
  • Add the red lentils and stir to coat
  • Add coconut milk, tomatoes, and broth and bring to a boil
  • Reduce heat and cover. 
  • Stir occasionally.  
  • After about 30 minutes the curry will be thick and ready to serve. 




  • Serve over rice, millet, quinoa,  or sorghum
  • Serve with a wedge of gluten free pita bread


Store leftovers (if any) in a tightly sealed container in the refrigerator


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