Curried Lentils

Happy Monday! After a weekend of indulging this recipe swoops in at just the right time when you’re looking for something light, flavorful, and healthy! I really love anything curry, but am not the best when it comes to actually cooking it. However, this recipe isn’t intimidating in the least and I love the complex flavors that this dish brings. It’s great to serve over some rice or quinoa and is hearty enough to make it a meal by itself.

Here’s what you need:

2 cups of dry lentils, rinsed

1 onion, diced

1 can of tomato puree (14.5 oz)

2 tsp curry powder

1 tsp of turmeric

1.5 tsp of cumin

1 tsp of sugar

2 tsp of fresh ginger, grated

1 tsp of salt

1 tsp of chili powder

2 tbsp of curry paste (I only had green, but I think red would be better)

1 garlic clove, minced

oil

chopped cilantro, for garnish

 

Here’s what you do:

In a large pot, cover the lentils with water and bring to a boil. Lower heat and continue cooking until soft. Continue to add water if lentils are not covered. Drain and set aside.

While lentils are cooking, in a large pan heat 1-2 tsp of oil and caramelize onions. Keep the heat on low and cook for approximately 15 minutes.

In a bowl, combine the curry paste and all of the dry ingredients. Also add the ginger and garlic. Mix to combine and then add to the onions. Stir and add the tomato puree. Allow to cook for about 5 minutes.

In the large pot used for boiling the lentils combine the lentils and the onion/curry mixture. Stir well to combine. Cook over low heat for about 5 more minutes or until the lentils are at your desired consistency. If it’s too dry, add a bit of water.

Serve alone or over rice or quinoa. Garnish with fresh cilantro.

Happy cooking!

–Melissa

 

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Categories: Main Dishes, Recipes, Side dishes, Vegetarian

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