Diva Tasting: Red Lentil Curry…

Red Lentil Curry


2 Cups Red Lentils

1 Large Onion, Diced

2 Cups Prepared Basmati Rice

1 Tablespoon Vegetable Oil

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


Step 1 Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.

Step 2 Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.

Step 3 Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.

Step 4 Stir in the tomato puree, and cooked Basmati rice… remove from heat and stir into the lentils. Serve with Naan and beverage. Serves 8


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