- 2 C green lentils
- 1 large onion, diced
- 1 Tbl vegetable oil
- 2 Tbl curry paste
- 1 Tbl curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp white sugar
- 1 tsp minced garlic
- 1 tsp ginger root, minced
- 1 ¾ C tomato purée
- Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
- While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
- While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
- Stir in the tomato purée and reduce heat, allow the curry base to simmer until the lentils are ready. 5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
- Spread lentils out to check for and discard any debris or damaged lentils.
- Place them in a strainer and rinse thoroughly under cold water.
- Lentils do not require presoaking and cook faster than beans. Boil them in a pot, in water or broth, for 2-3 minutes. Reduce heat and let them simmer until tender. Cooking time can range from 10 minutes to an hour, depending on the lentils’ size, age, and variety.
Tip: Add salt after cooking rather than during, because it can toughen the lentils.