Diva Tasting: Curried Lentils…

Curried Lentils


2 cups 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 kosher salt

1 teaspoon white sugar

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

1 (14.25 ounce) can tomato puree


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.


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