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A quick, easy and flavorful weeknight dinner.


red lentil curry

1 pound red lentils

6 cups water

2 tablespoons curry paste

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon sugar

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

2 tablespoons vegetable oil

1 onion, diced

4 ounce can tomato puree

Rinse lentils until water runs clear. Drain in a large sieve. Put lentils in a large pot with 6 cups of water. Bring to a boil, partially covered, skimming foam. Reduce heat to medium-low and simmer, partially covered, until tender, about 10 minutes. Drain in large sieve.

While lentils are cooking, stir together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a bowl.

Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion, stirring, until golden brown, 12 to 15 minutes. Add remaining tablespoon of oil and curry mixture and cook over medium-low, stirring, 1 minute. Add tomato puree, stirring and scraping up any browned bits on bottom of skillet. Add lentils and gently fold mixture together. If you prefer a thinner curry, stir in a little extra water until it reaches the consistency you desire.


Recipe adapted from Allrecipes