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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 150.2
  • Total Fat: 7.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 106.0 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.5 g

View full nutritional breakdown of Thai Curried Lentils calories by ingredient
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Thai Curried Lentils

Submitted by: ABSINTHEMINDED

Introduction

In my old neighborhood, there was an amazing takeout place where I'd get Thai curry vegetables on a pretty regular basis. I didn't think I could make it, or make it healthfully for that matter - until this morning. I played around with what I had on hand and came up with the following recipe for tonight's dinner, with plenty to freeze for later cravings. In my old neighborhood, there was an amazing takeout place where I'd get Thai curry vegetables on a pretty regular basis. I didn't think I could make it, or make it healthfully for that matter - until this morning. I played around with what I had on hand and came up with the following recipe for tonight's dinner, with plenty to freeze for later cravings.
Number of Servings: 10

Ingredients

    2 cups dry lentils
    5-7 cups water
    2 cups butternut squash, cubed
    1 medium onion, diced
    4 cloves garlic, peeled and minced
    1 can unsweetened coconut milk
    5 tablespoons curry powder (or to taste)
    1 teaspoon red pepper flakes (or to taste)
    1 tablespoon dried cilantro (or fresh)
    2 cups snap peas, chopped

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Directions

makes ten 1-cup servings.

Place first 5 ingredients into pot or slow cooker.
Add half of the coconut milk and the seasonings.
Let cook for 20-45 minutes on the stovetop, or if using slow cooker, 6-8 hours on low.
30 minutes before serving, add peas and taste to adjust the seasonings, if desired.



Number of Servings: 10

Recipe submitted by SparkPeople user ABSINTHEMINDED.






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Member Ratings For This Recipe


  • Incredible!
    7 of 8 people found this review helpful
    I made this last night, but first cut a pound of chicken into chunks, and cooked it with the onions and garlic in a taste of curry powder and red pepper flakes, then followed the rest of the recipe. Served over brown rice, it was a huge hit in my house! This is excellent- can't wait to make it again - 8/12/08

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  • O.K.
    7 of 7 people found this review helpful
    This is similar to a recipe I make at least twice a week. I use low sodium chicken/vegetable stock instead of water which results in a more flavorful dish. Plus carmelizing the diced onion before adding the other ingredients also adds some sweetness and depth. Sparkpeople's version is a bit bland. - 8/6/08

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  • 3 of 5 people found this review helpful
    Those comments on the calories....this recipe calls for 2 cups of lentals to make 10 servings. so you are not eating 1 cup per serving - 8/6/08

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  • O.K.
    2 of 2 people found this review helpful
    It was alright. It satisfied the grumbling in my tummy. And if I put some yogurt on top, it was almost tasty. But I agree that it is simultaneously spicy yet bland. I tried adding additional spices (and basil) which helped a bit. - 4/2/08

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  • O.K.
    2 of 2 people found this review helpful
    Thai curry is a paste based on chili peppers , you recommend an Indian blend of dry spices. I intend to cook this with the Thai curry paste and low fat coconut milk, will post how it comes out. - 12/27/07

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  • 1 of 1 people found this review helpful
    Lentils swell when cooking. Along with the other ingredients, this recipe would certainly make a good 10 cups. - 8/6/08

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  • Bad
    1 of 1 people found this review helpful
    We like lentils, and veggies, and curry - but this did not go over well at our house. It was simultaneously spicy and bland - how is that possible?? We added a squeeze of fresh lime juice and some salt but it still didn't help enough. We won't make this one again. - 5/2/07

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  • Very good and filling. - 4/2/11

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  • I made this according to the directions. It was unclear where to add the other half of the coconut milk so I added with the peas. I cooked up some quinoa to serve with it, took it to a potluck where it was a big hit. - 9/26/10

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  • 0 of 2 people found this review helpful
    Would be heartburn for me. - 6/26/10

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  • I must try this soon (although it sounds more like a winter dish than a summer one). I love lentils (esp. because they give you so much of that hard-to-get potassium) but I get tired of doing the same thing over and over! - 6/16/10

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  • If using dry powder spice, then should call this Indian Curried Lentils; otherwise, for Thai, use the curry paste, you can find in green, red, or yellow varieties, with various degrees of heat (I think green is hottest). Sounds good, will try soon for a change in main meal. - 6/14/10

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  • will try this one, as I like most of the ingredients, may add chicken - 6/14/10

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  • SOUND SUPER FILLING & REAL EASY TO MAKE -THANX FOR SHARING -I WILL DEFINATELY BE TRYING THIS ONE SOON!!! We just moved -easy dinners is a must right now -healthy makes it A BONUS!!!! :) THANK YOU!!!! :) - 6/14/10

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  • I dunno---I found it OK--but I can eat just about everything, but my husband definitely did not like it!!! - 6/14/10

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  • 0 of 2 people found this review helpful
    this sounds like my kind of dish . I love beans and this is great it adds vegetables to my daily needs . - 6/14/10

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  • 0 of 2 people found this review helpful
    This sounds good. I will give it a try. - 6/14/10

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  • 0 of 2 people found this review helpful
    exciting - 6/14/10

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  • 0 of 8 people found this review helpful
    I will not even try this, since coconut and me don't mesh well. - 6/14/10

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  • Incredible!
    0 of 1 people found this review helpful
    Loved this. I forgot to get the snap peas. Used 2 very large sweet potatos that I chopped up with skin one instead of butternut squash.I used half a bottle of Penzey's sweet curry mix to a doubled recipe and 1/2 a bunch of fresh cilantro. I added the second part of coconut mik before serving - 9/25/09

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  • Bad
    0 of 1 people found this review helpful
    Sorry ABSINTHEMINDED, but we couldn't even eat this! Wound up ordering pizza... It had a chemical-y taste, and was simultaneously spicy and bland as others are saying. Good idea in theory, but the recipe needs a lot of tweaking. - 2/5/09

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  • First the directions, I didn't think, were very clear. Anyhow, I agree with the "bland" comment, but I didn't use the flakes. I instead, added a tsp of garam marsala, ginger and ceyenne pepper. And I used pumpkin instead of the squash. I am letting the flavors meld and see if that helps. - 10/18/08

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  • My husband and I really enjoyed this. My kids thought it a little spicy and I didn't use the red pepper flakes. I will make this again. - 9/15/08

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  • 0 of 4 people found this review helpful
    I've not had a chance to try this one. I'm not sure if my family will appreciate this one. - 8/6/08

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  • 0 of 3 people found this review helpful
    My husband and I have a pantry full of legume and this sounds so awesome. I will defintely have to make this tomorrow - 8/6/08

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