This red lentil curry is rich and hearty. It’s great as a main meal rather than a side dish like the more traditional Indian dhal. Don’t let the ingredient list faze you — this is an easy dish to make. This dish is excellent served with basmati rice.
Red Lentil Curry
This red lentil curry is rich and hearty. It's great as a main meal rather than a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you — this is an easy dish to make. This dish is excellent served with basmati rice.
Ingredients
- 2 cups red lentils
- 3 cups water or more as needed
- 1 tablespoon vegetable oil
- 1 large onion diced
- 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 minced fresh ginger
- 14.25 ounce can tomato puree
Instructions
- Gather all ingredients.
- Wash lentils in cold water until water runs clear.
- Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer, adding water as needed to keep lentils 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 together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions.
- Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in tomato puree and lentils; cook until warmed through.
- Serve and enjoy!
