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.
Heat vegetable oil in a large skillet over medium
heat; cook and stir onions in hot oil until
caramelized, about 20 minutes.
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.
Stir in the tomato puree, remove from heat and
stir into the lentils.
Serving
Suggestions
This dish is great served with basmati rice
Originally Submitted
8/23/2015
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