Red Lentil Curry, Vegan-Style

After a summer jaunt to Great Britain with their Nanny, my sweet girls returned home with rich stories of family, royal jewels, riding the Tube, West End shows and local food.  Small town pub fare, fish and chips,  gammon rashers and Indian curry dishes.

The idea of curry inspired me since I was at a loss for North Sea Cod,  but alas I was still short on ingredients. I do love to use what is on hand in the pantry and spice cabinet, and the lack of ingredients led me to discover a lentil dish that was dairy free and gluten free and was given the thumbs up by all.

Now, I have to come clean on this one – I did not measure my ingredients.  This was an eyeball and taste as you go recipe.

Red Lentil Curry


3 cups Red Lentils

1 Medium Sweet Onion

2 Fresh Tomatoes

Coconut Oil (substitute with Butter/Olive Oil)




Curry Powder

1 Cup of Cashew Milk/or substitute with Cream


In a large skillet, saute chopped onion and lentils and for a few minutes in coconut and olive oil.  Add your tomatoes, curry, ginger and garlic and cook a little longer.  Add water to just cover the ingredients and cook for 5-10 minutes.  Don’t overcook the lentils, you don’t want them too mushy.

Let your dish cool a little and add your cream.  I used cashew milk that was not strained, thus it was really rich and creamy.


I served this over a bed of rice and fresh arugula. John and I enjoyed the accompaniment of a Rodney Strong Pinot Noir.  It  was a lovely night.  My girls are home.  All is well.


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