Nothing compares to the piquillo pepper. They have the perfect amount of sweet, fruity, smokey, and bitter flavors. They are, in my opinion, the San Marzano tomatoes of peppers. And although I like them in practically everything, these delicate, triangular beauties were intended to be stuffed.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup dried lentils
- 1 cup water
- ¾ cup canned cream of coconut
- 1 tablespoon curry paste
- salt to taste
Instructions
- Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.
Reviews
Love this recipe!! I can picture it over wild rice with some broccoli or brussel sprouts. No salt needed for me.
Very good. I used a little less curry paste as per warnings from other posts but I might try the full tablespoon next time. So simple and very tasty. I put on top of brown rice.
This is fantastic. I substituted coconut milk, next time I will use a little less coconut milk.
Good, easy recipe. My cooking time was longer, I did a slow cook.
I made this I added Thai marinated chicken thighs, also used coriander and cumin powder and red curry paste! It is such a easy meal and healthy… cheers
This is a great quick meal! I added a bit of curry powder to make it a little stronger. Instead of serving over rice, I had spaghetti squash as a base, sautéed kale and the lentils on top. Made a hearty meal on a chilly night!
I doubled the recipe because I have a big family. The only thing I did different was add a little ginger and I used nearly half of a small jar of green curry. Yum! I served it with jasmine rice, chickpea and potato curry (from dinner spinner), and Naan. Thanks so much!!!
Wow really great recipe, full of flavor! I used chicken broth to cook the lentils and I used the full amount of curry paste and lite coconut milk. I added he sautéed veggies and shrimp to complete the dish.
Loved this recipe!! Made it with coconut milk and will make this again soon!
Definitely will make it again. I doubled the recipe and added 1 tsp chicken bouillon which was half the amount recommended per cup of water on the bouillon jar; otherwise followed the recipe exactly. I found the lentils were soft BEFORE 15 minutes and the result was more pasty than I expected. The result was a thick sauce about spaghetti sauce consistency which was great on the rice. I did not find it too spicy at all, it hardly had any kick to it. I used Thai Kitchen Red Curry Paste and Thai Kitchen Unsweetened Coconut Cream from Little Asia Foods, Llc; perhaps this brand is milder than some of the other reviewers used. Like may have said, there could be many add-ins such as chicken, carrots, peas, etc which we will try next time. I can’t wait to cook this for my vegetarian daughter (without the chicken powder).
First time using green lentils it turned out great, but the second time I used red lentils and quadrupled the recipe. The liquid was way too much, and it became a soup, would recommend reducing liquid if making multiple batches at once.
Simple and scrumptious. Used coconut milk and curry powder as suggested. Very pleased with this easy nutritious recipe!
I really wanted to love this recipe as I like curry but it just didn’t work for me. It was a bit better after I added raisins but not good enough to make again.
I also followed other reviewers suggestions and added, 1 tbls gara masala, 1tbls turmeric, 1/3 tsp cardamon, 1/2 tsp cumin, 1/2 tsp garlic powder, 1 tbls curry powder, used chicken bouillon to simmer the lentils instead of water, doubled the recipe and served it over jasmine rice. I did simmer it 10min more- it was so easy and absolutely delicious! I enjoyed leftovers for lunch at work for a couple days! I’m makin’ it again today!
Beautifully simple recipe, great on its own and easy to dress up with increasingly complex flavors depending on your tastes.
I made this and my husband love it. Now I’m making the recipe, but tripling it!. Highly recommend it if you want a simple and easy dish.
For having such simple ingredients, this was yummy!! Even my meat eating husband loved it. I used coconut CREAM, not milk. (I didn’t read the reviews before shopping!) It worked out just fine. Using coconut milk may be lower in calories though. I used vegetable broth in place of water. I did have golden raisins and some coconut on hand that I added at the end upon recommendation of reviewers. My husband would have preferred without raisins. I liked the sweet bites though! I prepared this differently, as I was going to a workout class and wanted dinner to be ready when I got home. Dump all ingredients into crockpot. Turn on High. 1.5 hours or longer. Was perfect for us 🙂
Used curry powder instead and simmered a little longer to thicken. Great for a quick and dirty curry dish.
Doubled the recipe and added fresh ginger and onions. Great recipe but definitely needs some extra ingredients to round it out.
We loved this lentil dish. Here is what I did. I used l lb of green lentils and carrots, boiled in filtered water. 7 cups. In a skillet I sautéed garlic, one large onion, celery and raisons in olive oil. I added a generous amount of garam masala, coriander, cardamom, turmeric and curry (that I mixed together) added raisons and shredded coconut. 1 can coconut cream, delicious. A little heat at the end and a little sweet from the raisons and caramelized onions. Next time I will add more raisons and there will be a next time !!
I followed reviews, and doubled recipe for my family of 5. I used 1 can of coconut milk, 1Tbs of curry powder,1/2 tsp of cinnamon and used chicken stock instead of water to cook lentils. I also grated 2 carrots and added them the same time I added the coconut milk. There were no leftovers! The other thing I noted was to let it simmer for probably 45 minutes after adding the coconut milk. The lentils were not soft yet after the 15-20 the recipe called for.