Red lentils are made from whole yellow lentils that are peeled and split in half, exposing the red color under their outer seed coat which makes them cook quickly.
This dish comes together easily and leaves bellies full and happy.
If cooking for children or those who don’t enjoy spicy food, leave the Serrano/jalapeño peppers out of the pot; serve them on the side so people can add them as desired.
I serve it over brown rice; start cooking the rice first as it takes longer than the curry.
- Use green or brown lentils instead of red; add 10 minutes cooking time
- Replace cauliflower with broccoli, zucchini with butternut squash, or bell peppers
- Use parsley instead of cilantro