Simple Red Lentil Curry Recipe
Posted in Food Recipes, Health | Monday, March 29th, 2010
Here’s my contribution to Meatless Monday. This is one of my favorite things to make because it’s so quick and easy, and everyone thinks I took all day! I got this recipe from AllRecipes.com It tastes great served over brown rice or quinoa.
Red Lentil Curry Recipe
Ingredients
- 2 cups red lentils
- 1 large onion, diced
- 1 tablespoon vegetable oil
- 2 tablespoons curry paste (I found some at Fairway market, but you can get this at any specialty store, )
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon ginger root, minced
- 1 (14.25 ounce) can tomato puree
Directions
- Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
- While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
- While the onions are cooking, combine the curry paste, curry powder, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
- Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
- When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
- Let me know if you try this recipe!
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I believe being healthy doesn't have to be complicated, being green can be easy and being broke isn't an option!
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What?! This sounds INSANE! We love lentils in our home and add a little west indian curry! Solid =)
This recipe sounds delicious…all of my favorite ingredients!
I made this and it turned out great, lots of flavors and good texture.
-I added garbanzo beans/ chickpeas at the end, and served it over whole wheat couscous cooked in vegetable broth, which adds a good deal of flavor.
-I didn’t have quite enough curry powder or curry paste, so I supplemented some turmeric, and it worked wonderfully.
-I mixed the lentils and curry mix together and let it sit for ten minutes to let the flavors meld.
The whole thing took probably about an hour max, and could have taken 45 min or even less if I would have started the couscous earlier.
Thanks!
@Kimberly Ooooh. I gotta try the chickpeas with this. I’m glad it worked out for you. Thanks so much for coming back and letting me know!