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Curried Red Lentils Recipe
2 cups red lentils, washed in cold water until water runs clear
1 large onion, diced
1 TBSP. vegetable oil
2 TBSP curry paste
1 TBSP curry powder
1 tsp. EACH of ground tumeric, ground cumin, chili powder, salt, white sugar, minced garlic, minced ginger root
1 (10.75 oz) can of tomato puree
Put the lentils in a large pot with enough water to cover and simmer until the lentils are tender. Add more water if needed.
While the lentils are cooking, in a large skillet or saucepan carmelize the onion in vegetable oil.
While the onion is cooking, mix together remaining ingrediants EXCEPT tomato puree in a small mixing bowl to form a paste. When onions are cooked, add the curry mixture and cook over high heat, stirring constantly, for 1-2 minutes.
Stir in the tomatoes and reduce heat. Allow the curry base to simmer until the lentils are ready.
When the lentils are tender drain them well, mix into the curry base, and serve while still hot.
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