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.
Prep Time::10 mins
Cook Time::40 mins
Total Time::50 mins
Servings::8
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
1 (14.25 ounce) can tomato puree
Directions
Gather all ingredients.
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Wash lentils in cold water until water runs clear.
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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.
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Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
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Mix together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions.
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Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
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Stir in tomato puree and lentils; cook until warmed through.
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Serve and enjoy!
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