I’ve been making this a lot recently. It is QUITE tasty and its budget friendly. One batch costs me less than 10 bucks and it’ll last all week (SUCK IT, Sandra Lee).
I love recipes that allow freedom to add/substitute ingredients. I’ve made curried lentils 3 times this last month and its been different every time. I tend to throw in whatever vegetables I have on hand (last batch had zucchini and spinach).
Here’s the basic recipe:
- 2 cups lentils
- 1 large onion, medium dice
- 1 red bell pepper, medium dice
- 2 tablespoons vegetable oil (you may need more depending on what other veggies you use)
- 2 1/2 tablespoons curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt (more to taste)
- 1 teaspoon granulated sugar
- 1 clove minced garlic
- 1 teaspoon ginger root, grated
- 1 (14.25 ounce) can tomato puree (if you’re feeling ambitious, try making your own!.. Or, you know, don’t…)
- Wash the lentils in cold water until the water runs clear, put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
- While the lentils are cooking, caramelize the onions in vegetable oil using a large skillet.
- While the onions are still cooking, add in the bell pepper. In a mixing bowl combine the curry paste, spices, sugar, salt, garlic, and ginger. Mix well. When the veggies are cooked, add the curry mixture and cook over a med-high heat stirring constantly for 1 to 2 minutes.
- Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
- When the lentils are tender drain them briefly. Mix the curry base into the lentils and serve immediately. I like to serve this over jasmine or basmati rice. Garnish with some fresh cilantro.
Make this NOW!