Ingredients
8
8 servings
- •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
- •1 (14.25 ounce) can tomato puree
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 192
- Carbohydrate: 33g
- Fat: 3g
- Fiber: 11g
- Protein: 12g
- Sugar: 7g
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