Curried Lentils and Capsicum

Curried Lentils and Capsicum


3 people made this

Nourishing lentils are combined with warm spices and rich coconut milk to create an intoxicatingly delicious dish.

Zoë Harpham

Serves: 6 

  • 1 tablespoon vegetable oil
  • 15g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, seeded and diced
  • 1 teaspoon curry powder
  • 1 heaped cup dried brown or green lentils, rinsed
  • 100ml coconut milk
  • salt and freshly ground black pepper
  • 1 tablespoon chopped fresh coriander (optional)
  • roughly chopped fresh coriander to garnish

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  1. Heat the oil in a deep frying pan over a moderate heat. Add the butter and cook the onion gently for 8–10 minutes until lightly golden.
  2. Add the capsicum and garlic, sprinkle with the curry powder and mix well. Cook for 1 minute longer. Stir in the lentils and add 700ml of cold water. Bring to the boil, then reduce the heat, cover and cook gently for 20–30 minutes until the lentils are almost tender but not mushy, and the water has been absorbed.
  3. Stir in the coconut milk and simmer uncovered for a further 5–10 minutes. Season to taste and add the chopped coriander, if you like. Transfer to a serving dish and garnish with with extra coriander. Serve hot with rice and/or flatbread.

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Reviews (2)


A very easy recipe even for a beginner. Very good flavour and texture. Enjoyed by all, even carnivores. - 05 Mar 2014


DEAD SIMPLE! This was the perfect introduction to lentils for me - though I must admit I found the end result a tad bland (sorry Zoe - next time I'll be adding extra vegies & more garlic & curry powder). Also, I only got 4 small serves from this recipe. That said, it IS a great starting point for a more complex curry - so thank you! - 09 May 2011

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