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!