Curried Red Lentils. Combine the curry paste, spices, garlic and ginger in a bowl. When the onions are cooked, add the curry mixture to the pan. Stir in the tomat puree and reduce the heat to a simmer.
Cook the lentils according to directions.
Melt the butter in a large saucepan over medium high heat.
Add the onion and saute for a few minutes until fragrant and golden.
You can cook Curried Red Lentils using 14 ingredients and 11 steps. Here is how you cook that.
Ingredients of Curried Red Lentils
- Prepare 2 cups of red lentils.
- Prepare 1 of large onion, diced.
- Prepare 1 tablespoon of vegetable / coconut oil.
- It's 1 can of tomato puree (approx. 404 grams).
- It's 1/2 cup of frozen petit pois (optional).
- Prepare 2 tablespoon of curry paste.
- You need 1 tablespoon of curry powder.
- You need 1 teaspoon of ground turmeric.
- You need 1 teaspoon of ground cumin.
- You need 1 teaspoon of chili powder.
- It's 1 teaspoon of salt.
- It's 1 teaspoon of white sugar.
- Prepare 1 teaspoon of minced garlic.
- Prepare 1 teaspoon of minced fresh ginger.
Add the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Curried Red Lentil soup is fragrant and very easy to make. Oil is heated in a heavy stock pot and the onion, garlic and ginger are sauteed until the onions soften. If you like the flavours of Indian curry you'll love dhal, essentially curried lentil puree served over rice.
Curried Red Lentils step by step
- Always remember to wash the lentils in cold water until the water runs clear so that it minimises the scum that comes from boiling it..
- Put lentils in a pot with enough water to cover and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer..
- Add water during cooking as needed to keep covered, until tender. This takes approximately 15-20mins..
- Once the lentils are done, set aside. *At this point, the original recipe calls for a proper draining of the lentils to get rid of access water. However, I opted to keep the water since there wasn’t a lot left in the pot and I prefer to have more gravy to mop up with my bread..
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic & ginger in a bowl and set aside..
- Heat oil in a large skillet over medium heat and cook onions until they are soft and caramalised..
- Stir spice mixture into the onions. Increase heat to high and cook, stirring constantly until fragrant (approx 2-3 mins)..
- Stir in the tomato puree and heat through..
- Remove skillet from heat and stir into the lentils..
- Add in frozen petit pois without thawing and allow the heat from the curried lentils to heat it through..
- Put the pot of lentil & spice mixture back onto the hob and keep it on the lowest heat, stirring occasionally to warm through (about 2-3 minutes) before serving..
Red lentils are skinless and split so as they simmer they easily dissolve into a puree. Pour the fragrant sauce over rice and you'll see why this is one of the worlds tastiest and most popular lentil dishes! You could make this a green lentil curry (this would be my second choice), yellow lentil curry, or brown lentil curry. My first choice is to use French green lentils because they hold their shape and texture really well after being cooked, they look pretty, and they taste fantastic. Add the carrots, potato, lentils, broth, ¾ teaspoon salt, and ¼ teaspoon pepper.