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Vandal Gold Lentil Curry

By Jacki Raivo and Jessica Bricky

This dish embodies the essence of the Thanksgiving season with both traditional Thanksgiving flavors and a cozy melding of East meets West. Versatile in its nature, this Curry can be topped over mashed potatoes, rice or even stuffing. This dish is brimming with Vandal Pride as we celebrate the ever growing melting pot of culture here in Moscow. Prepared as is, or with Thanksgiving leftovers, this dish will keep the comfort going after the holiday and will have your family asking for a new post-Thanksgiving tradition for next year.

  • Prep Time 10-15 minutes
  • 1.5 Cups


  • 3 cups Turkey (white or dark meat) 
  • 3 cups Red Lentils 
  • 4½ cups Low Sodium Chicken Stock (or turkey stock)
  • 2 cans Coconut Milk (lite can be substituted, if desired)
  • 1 Tbsp. Virgin Coconut Oil 
  • 1 cup Dried Cranberries 
  • ½ cup Diced Onion
  • 1 Tbsp. Minced Garlic

Spice Blend

  • ½ tsp. Salt (to taste)

Spice Blend

  • 1 ½ tsp. Chili Flakes (more or less for spiciness preference)
  • ½ tsp. Chili Powder
  • ½ tsp. Black Pepper
  • 2 tsp. Cumin
  • 1 tsp. Pumpkin Pie Spice


On medium high heat, add coconut oil, onion, garlic and chili flakes to a large deep saucepan. Sautee until onions are softened. Add the rest of your spice blend (chili powder, black pepper, cumin and pumpkin pie spice) to temper. Sautee until onions are caramelized and aromatics have been released from the spices. Add in your chicken (or turkey) stock. Let simmer until stock is reduced by half volume then add 2 cans of full fat coconut milk (you can swap for lite for less saturated fat) lentils, cranberries and turkey. Simmer until lentils are fully cooked or roughly 45 minutes. Lastly, add salt to taste. Remove from heat and let sit for 5-10 minutes to allow thickening.

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University of Idaho
Moscow, ID 83844-3302

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Moscow, ID 83844-3302

Phone: 208-885-2072