by Jennifer Burns
- 2 cups red lentils
- 1 large onion, diced
- 1 tablespoon vegetable oil
- 2 garlic cloves, diced
- 2 tablespoons curry paste
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon white sugar
- 1 teaspoon ginger root, minced
- 1 (14.25 ounce) can tomato puree
- Salt and Pepper, to taste
Wash the lentils in cold water until the water runs clear. Add the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil. Add the garlic. Sauté another minute. While the onions and garlic are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, sugar, ginger, salt and pepper in a mixing bowl. Mix well. Add the curry mixture to the onions and garlic. Cook over a medium to high heat stirring constantly for 1 to 2 minutes.
Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
When the lentils are tender; drain. Mix the curry base into the lentils. Serve immediately.
