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Red lentil curry

Recipe from: February 2010
red lentil curry

Ingredients 11
Servings 4
Time 00:10


  • Chopped onion
  • 3 tablespoons (50 g) butter
  • 2
  • Green chilli without seeds
  • 2 teaspoons (10 ml) ground cumin
  • 2 teaspoons (10 ml) ground coriander
  • 1 cup (½ packet) red lentils
  • 2 cups (500 ml) boiling stock
  • 1\2 teaspoon (2 ml) turmeric
  • 2
    peeled and chopped tomatoes
  • 1\2 cup (125 ml) coconut milk


In a medium-sized saucepan, fry a chopped onion in 3 tablespoons butter until golden brown.

Now add two crushed cloves of garlic and a finely chopped green chilli (you can replace with a green pepper). Then add 2 teaspoons ground cumin and 2 teaspoon ground coriander. Cook, stirring, for 2-3 minutes.

In the meantime, rinse 1 cup red lentils and drain. Place the lentils in a saucepan with 2 cups boiling stock (the better your stock, the better your lentils will taste) and ½ teaspoon turmeric and simmer slowly, covered, for 10 minutes.

Add two peeled and chopped tomatoes and simmer for a further 5 minutes.

Season with salt, pepper and ½ cup of coconut milk.

A spoon of cream can serve as a substitute for coconut milk. It’s delicious with basmati rice.

Read more on: pulses  |  slow cook

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