Red Lentil Curry

Red Lentil Curry

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8% would make it again
Cook Skill:
  • Each serving
  • 300cal
  • 16g fat (13g sat)
  • 0mg chol
  • 240mg sodium
  • 32g carb
  • 7g fiber
  • 5g sugars
  • 11g protein


  • 1 tablespoon coconut oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 1/2 cup red lentils, rinsed
  • 1 (5-ounce) can coconut milk
  • 2 cups water
  • 1 small carrot, diced
  • 1 rib celery, diced
  • 1/2 cup diced yams or sweet potatoes
  • 1 1/2 teaspoons minced fresh ginger
  • 1 1/2 teaspoons curry powder
  • Pinch of cayenne pepper
  • Salt and pepper, to taste
  • Cooked rice, for serving (optional)


Heat oil in a saucepan over medium heat. Sauté onions and garlic for 2 minutes. Add remaining ingredients, cover and bring to a boil. Add more water if necessary.

Stir well, reduce heat to a simmer, cover and cook for 15 to 20 minutes until lentils and sweet potatoes are soft. Serve over rice.

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