Thai Red Curry Lentils
by Mary Beth
I was so excited to try this recipe that a friend recommended. It had all the makings of success for me: 3 ingredients, no real prep, and can be completely cooked in a slow cooker (or solar cooker, in my case).
I am sorry to have waited so long to share my experience here. I guess I needed some space before I was ready to write about it. You see, the recipe calls for lentils, water, and canned tomato sauce mixed with coconut milk and Thai curry paste. I love the smell of Thai red curry paste, and I went out in search of it. Yum. I could almost smell its fragrance in my mind. Then I got to my favorite store and it was discontinued. They didn’t carry it anymore, nor did the regular grocery stores in the area.
I scoured the shelves for sometime and I finally found a substitute that was supposed to be a thai red curry sauce that also contained coconut milk. Score!
So I took it home and mixed everything together and hoped for the best!
Red Curry Lentils
4 cups regular brown lentils
29 oz can tomato sauce
water – fill the empty tomato sauce can twice
1 jar Thai red curry sauce
1 diced onion
Mix all together and solar cook till lentils are done. Garnish with cilantro if you wish.
Rating: this recipe we were really split on. I hated it. My kids loved it. We had some quinoa that they refused to touch but would eat if I put these lentils on them. They ate lentils for days. Actually, you should only make this if you want to eat it for days because it makes ALOT of lentils!
Follow the rest of my cooking at: solarcookingchallenge.wordpress.com
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