Red lentil curry

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Red lentil curry

Best recipe review

Great as a side


Made this again last week and this time as a side dish to dip naans in.

Paul R Smith
Red lentil curry (made with chick peas and flageolet beans
Servings:Serves 6 as a side dish, 4 as a main course with rice and breads.
Calories per serving:206
Ready in:35 minutes
Prep. time:10 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st October 2012

This could be served on your your Gent night as a vegetarian main course, or as an accompaniment to a main


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Add the ginger, garlic and onion to your food processor and blitz to a smooth puree.
  2. Heat the butter or ghee in a wok and add the puree, tomatoes and spices and stir fry for 5 minutes.
  3. Add the stock, lemon juice, salt and pepper and lentils, bring to the boil, reduce the heat and simmer for 20 minutes or until the lentils begin to break up.
  4. Test seasoning and serve, garnished with chopped coriander leaves.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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