help needed from lentil weavers - why do mine disintegrate?

[smoggie]

I'm making a chicken curry for the whole family - it's a mild one from the Good Food 'cooking for kids' supplement, you heat the oil, add mild curry paste then chicken, sweet pot and red split lentils , coat in the paste then cover with coconut milk and chicken stock adn simmer for 20 mins.
My problem is that each time I've done this the lentils seem to TOTALLY disintegrate leaving a bit of a mushy unappetising mess. It tastes lovely but looks seriously unappealing.
Any tips?

I like them like that but, if you want them a bit firmer, you could perhaps knock 5 mins of the cooking time.

They are supposed to disintegrate. If it is a curry, think dhansak, the one with the lentil sauce. If you cook the lentils less, they will be less mushy but also less soft and less digestible (!). If you prefer your lentils to stay looking like lentils, try brown, green or puy lentils. Must go and knit some tofu........