Curried Red Lentils

Name: Curried Red Lentils
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups red lentils; 1 large onion, diced; 1 tablespoon vegetable / coconut oil; 1 can tomato puree (approx. 404 grams); 1/2 cup frozen petit pois (optional); 2 tablespoon curry paste; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1 teaspoon white sugar; 1 teaspoon minced garlic; 1 teaspoon minced fresh ginger

Michellious Peyne @minimich

Singapore

Red lentils are one of the easiest to cook; unlike most others which require some soaking before cooking, red lentils quickly achieve the soft, tender texture within 15 minutes on the hob.

Try this dish on a cold, winter's day: there is nothing more satisfying than a bowl of Curried Red Lentils to bring some warmth into your life. :)

Red lentils are one of the easiest to cook; unlike most others which require some soaking before cooking, red lentils quickly achieve the soft, tender texture within 15 minutes on the hob.

Try this dish on a cold, winter's day: there is nothing more satisfying than a bowl of Curried Red Lentils to bring some warmth into your life. :)

Michellious Peyne @minimich

Singapore

Red lentils are one of the easiest to cook; unlike most others which require some soaking before cooking, red lentils quickly achieve the soft, tender texture within 15 minutes on the hob.

Try this dish on a cold, winter's day: there is nothing more satisfying than a bowl of Curried Red Lentils to bring some warmth into your life. :)

Red lentils are one of the easiest to cook; unlike most others which require some soaking before cooking, red lentils quickly achieve the soft, tender texture within 15 minutes on the hob.

Try this dish on a cold, winter's day: there is nothing more satisfying than a bowl of Curried Red Lentils to bring some warmth into your life. :)

Saved

Ingredients

30 mins

4 servings

2 cupsred lentils
1large onion, diced
1 tablespoonvegetable / coconut oil
1 cantomato puree (approx. 404 grams)
1/2 cupfrozen petit pois (optional)
2 tablespooncurry paste
1 tablespooncurry powder
1 teaspoonground turmeric
1 teaspoonground cumin
1 teaspoonchili powder
1 teaspoonsalt
1 teaspoonwhite sugar
1 teaspoonminced garlic
1 teaspoonminced fresh ginger

Saved

Steps

30 mins

1

Always remember to wash the lentils in cold water until the water runs clear so that it minimises the scum that comes from boiling it.
2

Put lentils in a pot with enough water to cover and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer.
3

Add water during cooking as needed to keep covered, until tender. This takes approximately 15-20mins.
4

Once the lentils are done, set aside.
*At this point, the original recipe calls for a proper draining of the lentils to get rid of access water. However, I opted to keep the water since there wasn’t a lot left in the pot and I prefer to have more gravy to mop up with my bread.
5

Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic & ginger in a bowl and set aside.
6

Heat oil in a large skillet over medium heat and cook onions until they are soft and caramalised.
7

Stir spice mixture into the onions. Increase heat to high and cook, stirring constantly until fragrant (approx 2-3 mins).
8

Stir in the tomato puree and heat through.
9

Remove skillet from heat and stir into the lentils.
10

Add in frozen petit pois without thawing and allow the heat from the curried lentils to heat it through.
11

Put the pot of lentil & spice mixture back onto the hob and keep it on the lowest heat, stirring occasionally to warm through (about 2-3 minutes) before serving.