Recipes Red Lentil & Chicken Curry 3.0 (2) 2 Reviews Spiced with fragrant yellow curry, this stew of rich red lentils and chunks of chicken make it the perfect dinner entrée. Slideshow: Recipes with Lentils By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on November 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 1 cup red lentils 3 tablespoons extra-virgin olive oil 1 medium onion, minced 1 medium carrot, diced 2 cloves garlic, minced 1 pound boneless, skinless chicken, diced 2 tablespoons curry powder 4 cups chicken stock 2 tablespoons fish sauce Directions Thoroughly rinse the red lentils in a fine-holed colander. Set aside. Heat a saucepan over medium-high heat. Add the olive oil and then stir in the onions, carrots, and garlic. Cook for 3 minutes or until the carrots begin to soften. Stir in the chicken and curry powder. Cook for about 3 minutes, or until the chicken is browned. Stir in chicken stock and fish sauce and bring to a moderate boil. Reduce heat and stir in the lentils. Stirring occasionally, cook on a gentle simmer for 20 minutes, or until lentils are soft. Serve With Serve with rice and/or naan. Rate it Print