Red
Curry
Lentils
Red Curry Lentils 
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Cook Time
about 25 minutes
Kitchen Time
about 5 minutes
Servings
12
The 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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Susan Ambrosini
Canonsburg, PA
February 25, 2010
Delicious!!!!
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!
