Monday, January 28, 2013

Red Lentil Curry

Red Lentil Curry served here with brown basmati rice, stuffed grape leaves, blanched broccoli and clementines.

Recipe from
Husband-Tested in Alice’s Kitchen
Makes 8 servings

This was a hearty flavorful dish for a quick Meatless Monday dinner.  Don’t let the ingredient list keep you from making this.  By the time the lentils are cooked, you’ll be done measuring and making the actual curry.  In fact, you might wish to measure out twice the amount of dry ingredients and store the extra for another time when you’re in a really big hurry.  The recipe can be doubled or halved.

2 cups red lentils
1 large onion, diced
1 Tablespoon olive oil
2 Tablespoons red curry paste
1 Tablespoon curry powder (I used a mixture of sweet curry and hot curry.)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced (I used minced ginger from a jar.)
1 (14.25 oz.) can tomato puree (I pureed a can of diced tomatoes with the juice in a small food chopper.)
Cilantro (optional garnish)

Wash the lentils in cold water until the water runs clear.  Put the lentils in a saucepan.  Cover them with water about an inch above the lentils.  Bring to a boil.  Turn down the heat to a simmer and cook until lentils tender, about 20-25 minutes or so.
While the lentils are cooking, caramelize the onions in olive oil.
While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a small 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.  Mix the curry base into the lentils and serve immediately with brown basmati rice.  Garnish with cilantro, if using.

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