curried red lentil sauce

You know the problem with red lentils : if you overcook them they turn into a not-so appetizing mush. Well, I decided to turn this weak point into an asset : today, dear neighbor, I am going to show you how to make a red lentil sauce which tastes really good on rice, millet, pasta, spinach, zucchini, or – and this is a special mention from my husband – chicken breast !

Actually, I got this idea after making Miriam’s « red lentil fusion curry ». and lamenting once again the consistency of cooked lentils. I adapted her recipe  (here) so the paste would turn into a sauce, removed the onions (but you can keep them if sulfites are not an issue for you), the corn, as well as the turmeric : my curry powder already contained some. So a big thank you to Miriam for being a source of inspiration in my kitchen !

Ingredients (serves 2 )


100 g / 1/3 cup / 3.5 oz red lentils, preferably organic

½ tsp curry powder, whichever agrees with you (ours has no cinnamon to accomodate my husband’s mysterious intolerance to this lovely spice)

¼ tsp cumin

¼ tsp unrefined sea salt

½ tsp freshly grated ginger

– 1 small clove of garlic, minced (optional, depending on your tolerance level)

– 1 tsp olive oil

1 TBSP tomato paste, all natural ingredients

– 300 ml / 1 and 1/8 cup / 10 oz water

– 4 TBSP coconut milk or cream, free of any chemical additive

tamari (optional)

NOTE : if you like, you can also sautee diced celery along with the garlic. And, provided you have no problems with natural sulfites, you can also include some minced onion !

How to:

1. Measure out and mix all spices and salt in a small bowl.

2. Quickly sautee the garlic (and onion) in the tsp olive oil, until fragrant.


Add spices, red lentils, and the TBSP tomato paste. Stir to coat and mix well before adding the water.

Bring to a low boil, cover and cook until lentils are very soft, about 20 minutes.

3. Remove from heat, add coconut milk and blend well.

Add salt and tamari to taste if necessary. I usually add 1 tsp tamari. Done ! If you prepare this sauce ahead, it will thicken as it cools down. Warming it up on low will bring it back to its original consistency.


curried red lentil sauce with spinach and millet
curried red lentil sauce with spinach and millet (and a proof of my terrible photo skills!)


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