Simply delicious red lentils

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Red lentils differ completely from brown lentils in taste and texture.  They are mild tasting, fast cooking, creamy textured and very soothing. When I don’t want to fuss with cooking, or am just in the mood for something soupy and comforting, I make red lentils and rice. You can make them with more or less spice to suit your mood. Red lentils also taste great over roasted vegetables such as cauliflower, potatoes and carrots.

30 minutes     Serves 3 – 4


  • 1-2 tsp. coconut oil, butter or oil
  • 1 small onion, diced
  • 1 ½ cups red lentils
  • 4 -5 cups water
  • 1-2 tsp. curry powder OR garam masala (optional)
  •  ½ -1 tsp. salt or to taste, added at the end of cooking


Wash lentils well. Sauté onion and seasoning in sauce pan until translucent and fragrant.  Add water and lentils. Simmer partially covered until lentils become soft and mushy, about 25 minutes. Mix occasionally. For thicker lentils just use less water. Add salt at the end, taste and adjust as desired.

Experiment & Spice it up      If you’re in the mood for more spice try toasting some seeds in oil, such as: black mustard seeds, cumin seeds, and/or fennel. Add a tsp. coriander, a curry powder mix, etc. The lentils really soak up salt and spices. A rule of thumb is to start with ½ tsp., especially if you’re unfamiliar with the flavor. You can always add more spice.


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