Red
Curry
Lentils
Red Curry Lentils 
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Email to a friendThe delicious flavors of sweet coconut milk and authentic spicy curry seasoning make this one of Hurst's® most flavorful recipes. Rotisserie chicken is used in this version, but these Red Lentils would be just as good with tender meat or fresh shrimp as well. Add some ground cayenne for an extra kick!
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Ingredients
- 15.5 oz. (1 package) Hurst's Red Curry Lentils
- 2-3 tbsp. cooking oil
- 1- cup onion, diced
- 2- cloves garlic, chopped
- 1- can tomato paste (6 oz.)
- 1- cup diced potato
- 1- can coconut milk (14 oz.)
- 7- cups of water
- RECOMMENDED: 1 lb. diced, cooked chicken, beef, or shrimp. Garnish with chopped fresh basil or cilantro.
Cooking Directions ( reviews )
- Rinse lentils thoroughly with cold water.
- In a large pot over medium-high heat, sauté onion and garlic in the cooking oil.
- When onion becomes translucent (4-5 minutes), add tomato paste, potato, lentils and water. Stir periodically until mixture reaches a boil. (Add meat at this time)
- Reduce heat to low, stir in coconut milk and contents of seasoning packet. Simmer mixture for 15-20 minutes. *
- Serve over rice.
- Note: For extra heat, add 1 tsp. cayenne or crush red pepper.
Reviews ( back to instructions )
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I added a chunked up sweet potato and these were delicious. Next time I'm going to add more sweet potato and leave out the chicken.
This was so easy to make, and delicious. I was looking for something diffrent to make, and picked this up, because of the price. I wasn't expecting much just something diffrent to try, but this dish was so amazing.
Its going to be a staple in my house from now on. Love it with rice and pita!
I just made this soup and it is delicious!!! I can't believe it was ready in under 30 minutes. It tastes like it cooked all day long. I followed the recipe exactly and used organic chicken breasts. Next time, the only thing I think I'd do differently is look for a low fat version of coconut milk to save on the extra calories - especially since I can't stop eating it!
