yup, I'm still working on that same bag of red lentils, but I got bored with the recipe I've been using since my junior year of college. This recipe was a welcome breath of fresh air!
ingredients:
2 cups red lentils
1 tablespoon vegetable oil
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 white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25 ounce) can tomato puree
directions:
1. 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).
2. combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. cook over a high heat stirring constantly for 1 to 2 minutes in a frying pan with oil.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. 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.
serves 8
this recipe originally called for an onion, but my dislike for onions was reason enough for me to omit the ingredient. Regardless, this was delicious! I thought it was a little on the mild side.
Sarah -- I like this dish a lot. I put in 150% as much of each of the spices and it makes it a lot better. Also, you can add in vegetables (cauliflower, carrots, mushrooms all work well). Just cut them up fairly small and let them simmer with the curry and tomatoes. Also, the onion does help it, I added it back in.
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