Red Lentil Curry

Red Lentil Curry

Ingredients:

• 2 Cup Red Lentils
• 1 Onion, diced
• Olive oil
• 2+ Tablespoons Curry Paste*
• 1 Tablespoon Curry Spice Blend
• 1 Teaspoon Ground Turmeric
• 1 Teaspoon Ground cumin
• 1 Teaspoon Chili Powder
• Salt and Pepper
• 2 Clove Minced Garlic
• 1 Inch Fresh Ginger, minced
• 400ml Can Crushed Tomato*

I used Taste of Thai Red Curry Paste, and Hunts Herloom crushed Tomatoes, and my own Curry spice blend which I have linked above.

Instructions:

1. Rinse the red lentils under running water for several minutes until water is running mostly clear.
2. Place the lentils in a pot and cover with at least 2 inches of water. Season well with salt and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 8-12 minutes until lentils are tender.
3. Be careful to not overcook the lentils or they will be totally mushy.
4. While the lentils are boiling, start the curry sauce.
5. In a large skillet, heat some olive oil over medium heat and stir fry cook the onions until golden brown, 10-20 minutes. Season with salt and pepper. 
6. Add the curry paste, curry spice, turmeric, cumin, chili powder, ginger and garlic to the pan and stir with the onions until fragrant, about 2 minutes.
7. Reduce heat to low/simmer.
8. Stir in the crushed tomatoes and stir well to blend everything together.
9. If needed, drain the lentils, then add lentils to the skillet and stir everything together.
10. If desired, chopped spinach, corn or other veggies can also be added to the curry.
11. Serve with rice, or naan, or pita chips, or however you like to eat curry.

Next time I think I will add some crunchy roasted chickpeas to the curry for extra texture.

Enjoy!

Notes:

This was so good my husband, who is never really into my experiments with vegetarian cooking, actually wanted to try it! He ate a whole serving for dinner last night! and said he might eat it again tonight! That is a solid marker of success in my book.