Red curry lentils with sweet potatoes & spinach from Cooking in Real Life: Delicious and Doable Recipes for Every Day (page 141) by Lidey Heuck

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Notes about this recipe

  • anya_sf on February 14, 2026

    Relatively simple yet flavorful, even though I was in a hurry and had to condense some steps. I didn't saute the sweet potato, just rapidly simmered it with the lentils and broth for 15 min. Then added the coconut milk plus some diced zucchini and simmered another 15 min. At the end, I stirred in a very small amount of frozen spinach and peas (all I had on hand). Very tasty with quite a kick - I definitely needed rice with it.

  • Plumberful on January 02, 2026

    This recipe is absolutely delicious! I used really nice local farm sweet potatoes, as well as local kale, instead of spinach. My broth was bean broth saved from cooking a pot of shell beans. cooking a big pot of shell beans. It was so much more than the sum of its parts! It also freezes very well. This is a keeper!

  • gamulholland on February 17, 2025

    I’ve made recently a more complex lentil soup with Thai curry recipe, and there is really no reason to when this one is simpler and just as good if not better. Easy weeknight meal. Obviously it reheats well. We didn’t have naan so we ate it with some thick flour tortillas— really good.

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