Thai Curried Lentils

14SHARES

3.4 of 5 (29)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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

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.

14SHARES

Rate This Recipe

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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No


  • 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No

  • 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

    Was this review helpful?   yes  No
See All Comments