Red Lentil Curry is a great all-year round dish, prepared with healthy, inexpensive staples. Vegan, vegetarian, dairy-free, or not, everyone will ask for seconds! Feel free to add other vegetables to your curry; I often add chopped carrots, potatoes, and cauliflower for variation.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Ingredients:
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 3 large garlic cloves, finely chopped
- 2 tablespoons curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 t. salt, plus more to taste
- 1/2 t. cayenne pepper
- 1 teaspoon white sugar
- 1 teaspoon minced ginger root
- 2 cups dried red lentils, rinsed well in cold water
- 1 cup water
- 2 cups vegetable stock
- 1 (14.25 ounce) can tomato puree
Preparation:
1. In a medium-large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Stirring often, cook until the onions are fragrant, about 4-6 minutes. Meanwhile, combine the curry paste, curry powder, turmeric, cumin, 1/2 t. salt, cayenne pepper, sugar, and ginger root. Once the onions are soft, add the spice mixture and cook for 1-2 minutes more, stirring constantly.
2. Add the lentils, water, and stock and bring the mixture to a boil. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender. Add the tomato puree, stirring to combine and cook until the mixture is heated through to the desired temperature and consistency. Add salt and more cayenne pepper to taste and serve hot.
