Wednesday, May 25, 2011

Red Lentil Curry

This meal is super quick, and extremely easy! I call it beans and Nahum will eat it but if I call it lentils....heaven forbid...he won't touch it lol! Oh the joys of picky children! I haven't had a moment to breathe this week. Sick kid, teething kid, laundry, preparing for name it. Tonight's meal was so easy and good for us. I was thankful for something fast! If you know you are going to have a super busy day, plan this meal for that day!


2 cups red lentils
1 large onion, diced
1 Tbs olive oil
1 tbs curry powder
1 tbs ground turmeric
1 tsp ground cumin
1 teaspoon chili powder
1 tsp salt
1 tsp honey
1 tsp minced garlic
1 tsp ginger root, minced
1 8oz  can tomato puree
½ tomato puree can water
1 tbs tom paste


Wash the lentils in cold water until the water runs clear, put the lentils in a pot with water (enough to cover) and simmer uncovered until lentils tender but still in tact. (add more water if necessary).
While the lentils are cooking: In a  skillet or saucepan, caramelize the onions in olive oil.
Add Tomato sauce, paste, water, curry powder, turmeric, cumin, chili powder, salt, honey, garlic, and ginger. Mix well and heat through.
When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into lentils or pour over lentils. It’s good served with plain Greek yogurt!

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