Red Lentil Curry

Hello friends!

I have a hearty, lentil recipe for you today! 

I got this recipe off of All Recipes but there were a few typos/changes that I made it. Please note that I halved this recipe, and in my experienced, serves 3-4 people. I also made white rice on the side and cooked some frozen peas from TJ's. 

This makes great leftovers and is super filling. 

Red Lentil Curry (I halved this recipe)

• 2 cups of red lentils (from Trader Joe's) 
• 1 large onion
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste (used Thai Kitchen Red Curry Paste from Safeway)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 
• 1 teaspoon chili powder (used Paprika, has flavor, but mild spice) 
• 1 teaspoon salt 
• 1 teaspoon sugar
• 1 teaspoon minced garlic ( I love garlic, and used two cloves) 
• 1 teaspoon ginger root (totally eyeballed it, but I love ginger, so I may have gone a bit over) 
• 1 (15 oz) tomato sauce

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. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing 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.
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. *optional* add peas to the curry mixture or to the side.