Curried lentils with coconut milk from Food52 by Julia Turshen

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Notes about this recipe

  • Eat Your Books

    Can substitute ground cumin for cumin eeds.

  • wester on December 16, 2017

    This was just OK. I used the mix of green and red lentils she suggested and started the recipe with just the green ones and added the red ones after 10 mins. It needed both thick yogurt and hot sauce to get any better than meh. If I make this again, I will use just green lentils, up the spices and add some kind of chili right at the beginning.

  • pandasaurusrex on April 03, 2017

    Amazing. So, so delicious and I don't even love lentils. Can be made with mostly pantry items and common produce. Food52 recommended a mix of red (softens quickly) and sturdier French green lentils. I used all regular brown as that's all the supermarket had. They maintained their structure well and so took longer to cook (~40-45 min). Suggested pairing of dollops of plain yogurt = awesome. The cold, tart yogurt was a great contrast and gave the dish a brighter dimension. Ideal cheap, lazy meal for when nothing's in the fridge.

  • meggan on October 25, 2016

    This was kind of meh. I used red lentils but then I didn't have enough and had to add yellow split peas. The difference in cooking times made the red lentils overcooked while the peas were still a little hard. A person more knowledgable about pulse cook times may not have made this mistake but I still think this needed some kind of acid to brighten it.

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Reviews about this recipe

  • Kitchn

    ...super comforting, packed with warm flavors, and one of the best ways to brighten up a cool night..Everyone loves it. As it turns out, you don’t need to spend hours in the kitchen to impress.

    Full review
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