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Red Lentil Curry

Red Lentil Curry

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Emma Maher

Emma Maher

This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
  3. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  4. Stir in the tomato puree, remove from heat and stir into the lentils.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Rachael
498

Rachael

6/13/2008

Very tasty. This recipe will vary in taste and heat according to your curry paste. Notes about lentils: I have never cooked lentils before so I thought I would share some tips for others like me. First off, they are very small so don't try to use a strainer with larger holes (Yes, I know this is obvious). Rinse them well until the water runs clear. Wet lentils stick to everything! Try to get them in the right pot the first time. I found a spatula was good for transferring them. Red lentils cook fast! I boiled mine for 2 mins then simmered for about 8 mins. At that point they were mostly tender. I transferred them into the sauce, mixed well and let them finish cooking. They didn't get too mushy like many people have mentioned.

Edye
394

Edye

5/11/2008

I have never sent a review for any recipe that I have tried. But, this recipe deserves one! It is excellent. I used fresh tomatoes and then put them into the caramelized onions. I also simmered all the spices together in a little oil, as taught to me by an Indian cook. Then, tossed in the garlic and ginger; continued for about 1 more minute. Afterwards, I put the tomato and onions into the spice mix. Then, added the lentils... AWESOME!

sassathon
338

sassathon

9/17/2006

I can't believe I never reviewed this recipe. I've been making it once a week for a long time now - it's excellent. The ONLY thing I changed with the recipe was to replace the tomato puree with one can of Muir Glen Fire Roasted Chopped Tomatoes. It gives it a much better texture and the fire roasted tomatoes just add another level of flavor that regular tomatoes don't. I can't believe how many people are making this without curry paste. It's the most important ingredient in a curry. I serve it with jasmine rice and hot naan. Oh, and don't be alarmed if the lentils look rather mushy before you add them to the spices and tomatoes. You haven't done anything wrong, and they'll still taste just as good. :)

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