Red lentil curry

Lentils are cheap and filling, making this fragrant Thai curry a great meal choice.

Serves: 4

Preparation time:  5 minutes

Cooking time:  20 minutes

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You will need

  • 2 tablespoons olive oil
  • 2 tablespoons vegetarian Thai red curry paste
  • 1 onion, peeled and finely chopped
  • 1 x 390g carton chopped tomatoes with basil & oregano
  • 1 x 31g pack coriander, chopped
  • 1 x pack Taste the Difference 4 Aegean tomato & basil pittas
  • 200g dried red lentils
  • 1 pinch curry powder
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Recipe Information

Step by step guide to making Red lentil curry

  1. Preheat the oven to to 200°C, fan 180°C, gas mark 6.
  2. Heat 1 tablespoon of the olive oil in a deep frying pan. Add the onion and the coriander, reserving a little to garnish. Sauté for a couple of minutes until starting to soften.
  3. Stir through the Thai red curry paste and add the dried red lentils and 500ml cold water. Simmer for 5 minutes and stir in the chopped tomatoes, then simmer for a further 10 minutes, or until the lentils are tender.
  4. Meanwhile, brush the pittas with olive oil and sprinkle with a pinch of curry powder, then place on a baking tray and bake in the preheated oven for 5 minutes.
  5. Just before serving, sprinkle chopped coriander into the curry and serve with the hot pittas.

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Nutritional information for Red lentil curry

Nutritional information for Red lentil curry

Nutrition type per serving
Calories 486 kcal
Total Fat 6.9g
Saturated Fat 1g
Salt 1.44g
Sugar 10.8g

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