Red Lentil Curry: it's what's for dinner soon!

Red Curry Lentils

Author: Pinch of Yum

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 6

 

Ingredients

• 1½ cups lentils, rinsed and picked over
• ½ large onion, diced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• ½ tablespoon garam masala
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• a few good shakes of cayenne pepper
• 1 14 ounce can tomato puree
• ¼ cup coconut milk or cream
• cilantro for garnishing
• rice for serving

Instructions

1. Cook the lentils according to directions. Drain and set aside.
2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

Notes

Even better the next day! For a vegan option, sub oil for butter.   

Red Lentil Chili:

This is another recipe from my sister Renee.  It'll be one of my "meatless meals" so I have high hopes that you don't miss meat at all!  I haven't made it yet, but she ADORES it.  I did get my 4 lbs. of red lentils in the mail from Amazon, though, so now I'm all set!  I'll be using the last few of my CSA red bell peppers in it.  Sniff.  Ah, I'll miss my CSA so much this Winter!!

"Red Lentil Chili:

1 large onion, chopped (2 cups)
1/4 c vegetable oil
4 garlic cloves, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/8 teaspoon dried red pepper flakes (I use cayenne pepper and add to taste--maybe 1/4 teaspoon.)
5 cups chicken broth
2 cups orange split lentils (don't use another kind of lentil)
28 oz. diced tomatoes, in juice
2 red bell peppers
3 celery stalks, chopped
2 Tablespoons brown sugar (optional)

In a heavy pot, cook the onion in oil for 10 minutes over low heat. Add the garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook, stirring, for 3minutes. Stir in the chicken broth, lentils, and tomatoes; simmer for 40 minutes; add up to 1 cup water if the mixture becomes dry. 

Add the peppers and celery (I ran them through a food processor first) and simmer until lentils are cooked and veggies tender, about 30 more minutes. Stir in the brown sugar toward the end. Or not. If it's a little spicier than you'd prefer, the sugar can help balance it out a bit. But I leave it out more than half the time.

Serve over basmati rice. It’s even better as leftovers!"