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Red Curry Lentils

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Main Dish
Servings: 6
Calories: 373kcal


  • 4 cups brown lentils
  • 2 onions, diced
  • 6 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 4 tbsp coconut oil
  • 5 tbsp red curry paste
  • 1 tbsp garam masala
  • 2 tsp turmeric
  • 2 tsp raw honey or maple syrup
  • 1 tsp cayenne pepper
  • 2 cans organic tomato puree
  • 1 tsp sea salt
  • 1/2 cup coconut milk
  • cilantro for garnishing


  • Put lentils in a large crock pot.
  • Add diced onions, garlic, ginger, coconut butter, curry paste, garam masala, turmeric, raw honey and cayenne. Stir to combine.
  • Pour just 1 can of tomato puree over the lentils.
  • Refill the can with water twice and add to the crock pot.
  • Stir to make sure that the lentils are covered with liquid.
  • Cover and cook on high 3-4 hours or low 6+ hours.
  • Add more water or tomato puree if the lentils are soaking up all the liquid.
  • Taste and season with sea salt and pepper.
  • Lentils will be soft when they are done cooking.
  • Stir in the coconut milk and sprinkle with cilantro just before serving.
  • Serve on a bed of warm veggies, spinach or wild rice.
  • Enjoy!


Calories: 373kcal | Carbohydrates: 67g | Protein: 24g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 765mg | Potassium: 453mg | Fiber: 27g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 17.3mg | Calcium: 20mg | Iron: 9.2mg
Red Curry Lentils

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