Red Curry Vegetable Lentils Recipe

Name: Red Curry Vegetable Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Lentil, Rinsed; 2 cups Water; 1 Tablespoon Coconut Oil; 1 whole Yellow Pepper, Chopped; 1 bunch Swiss Chard Stems, Chopped (leaves Saved For Later); 1 whole Small Yellow Onion, Chopped; 1- 1/2 Tablespoon Red Curry Paste; 1 clove Garlic, Minced; 1 Tablespoon Fresh Ginger, Minced; 1 teaspoon Curry Powder; 1 teaspoon Garam Masala; 1/2 teaspoons Coriander; 1/2 teaspoons Turmeric; 1/4 teaspoons Red Pepper Flakes; 1/2 teaspoons Kosher Salt; 15 ounces, weight Diced Tomatoes, Liquid Drained And Pureed In Food Processor; 1 teaspoon Tomato Paste; 3/4 cups Coconut Milk From A Can; 1 cup Swiss Chard Leaves, Chopped; Cooked Rice, To Serve; 2 Tablespoons Fresh Cilantro, Chopped, For Garnish

Servings: persons

1 cup Lentil, Rinsed
2 cups Water
1 Tablespoon Coconut Oil
1 whole Yellow Pepper, Chopped
1 bunch Swiss Chard Stems, Chopped (leaves Saved For Later)
1 whole Small Yellow Onion, Chopped
1- 1/2 Tablespoon Red Curry Paste
1 clove Garlic, Minced
1 Tablespoon Fresh Ginger, Minced
1 teaspoon Curry Powder
1 teaspoon Garam Masala
1/2 teaspoons Coriander
1/2 teaspoons Turmeric
1/4 teaspoons Red Pepper Flakes
1/2 teaspoons Kosher Salt
15 ounces, weight Diced Tomatoes, Liquid Drained And Pureed In Food Processor
1 teaspoon Tomato Paste
3/4 cups Coconut Milk From A Can
1 cup Swiss Chard Leaves, Chopped
Cooked Rice, To Serve
2 Tablespoons Fresh Cilantro, Chopped, For Garnish

1
In a small pot, combine lentils and water, bring to a boil and then cover and lower to a simmer, cooking for about 15 minutes.
2
Drain and set aside.
3
Meanwhile, in a large pot or Dutch oven, heat oil over medium high heat.
4
Add yellow pepper, Swiss chard stems and onions and saute for about 10 minutes until softened and just starting to brown.
5
Add red curry and all the other spices and toss together, cooking for another 1-2 minutes.
6
Add pureed diced tomatoes, tomato paste and coconut milk and stir to combine.
7
Add lentils, stir and let cook for 10-15 minutes on medium-low heat.
8
Check seasoning and adjust according to taste.
9
Add Swiss chard leaves, stir to combine, and cook 1 more minute until wilted into curry.
10
Serve over rice and garnish with cilantro.
11
Adapted from Pinch of Yum.

105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup Lentil, Rinsed, 2 cups Water, 1 Tablespoon Coconut Oil, 1 whole Yellow Pepper, Chopped, and more.

Yes, Red Curry Vegetable Lentils falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Curry Vegetable Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions