Ingredients

2 cups red lentils

1 large onion, diced

1 tablespoon vegetable oil

2 tablespoons 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 ginger root, minced

1 (14.25 ounce) can tomato puree OR diced tomatoes

1 tablespoon garam masala (optional)

Preparation

  1. Wash the lentils in cold water until the water runs clear (do not skip this step).
  2. Place the lentils in a pot with water to cover- simmer covered until lentils become tender (add more water if necessary).
  3. Meanwhile: In a large skillet or saucepan, caramelize the onions in vegetable oil.
  4. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well.
  5. When the onions are caramelized, add the curry mixture to the onions and cook over a high heat stirring constantly for about 2 minutes.
  6. Stir in the tomato puree (or diced tomatoes) and reduce heat.
  7. Let the curry base simmer until the lentils are ready (about 10 minutes- just until they are tender).
  8. When the lentils are tender drain them briefly (reserve the liquid for adjustments).
  9. Mix the curry base into the lentils- add extra liquid from step, as needed.
  10. Add garam masala, mix well, and serve immediately.