My pantry has been getting a bit out of hand lately. I am one of those people who buys random things, sticks them in the pantry & then finds them 3 years later because I also always buy all the ingredients for a recipe if I decide to make it. This leads to a big mess in the pantry (though Cherry organizes it much better these days) and to wasted food if I don’t find it in time. I bought red lentils a WHILE ago & just got around to making something with them last week. Gotta love www.allrecipes.com for their Ingredient Search which makes finding recipes so very easy!
Red Lentil Curry
addapted from allrecipes.com
- 2 cups red lentils
- 1 large onion, diced
- 1 Tbsp vegetable oil
- 2 Tbsp curry paste (I used mild)
- 1 Tbsp curry powder
- 1 tsp ground tumeric
- 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 can stewed tomatoes
- 1/2 zuchini, 1/4ed & sliced
- 1 cup mushrooms, quartered
- Wash the lentils in cold water until the water runs clear (very important, don’t skip). Put the lentils in a pot with water & cover. Simmer until the lentils are tender (add more water if necessary). This took about 35 minutes for me. Do all the other steps while the lentils are cooking.
- In a large skillet or saucepan, caramelize the onions in the vegetable oil.
- Combine the curry paste, curry powder, tumeric, cumin, chili powder, salt, sugar, garlic & ginger in a small bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over high heat stirring constantly for 1 to 2 minutes.
- Stir in the tomatoes, zucchini and mushrooms and reduce heat. Allow the curry base to simmer until the lentils are ready.
- When the lentils are tender, drain them briefly. Mix the curry base into the lentils and serve immediately.
Recipe notes: I was doubtful that Dewey would like this recipe but he did. It is a spicy recipe but it’s not hot (if that makes sense). I could have used more heat but I would be afraid to use all Hot Curry past b/c it might make it too hot. I served this with brown rice (I used Uncle Ben’s Brown Rice Express b/c it microwaves in 2 minutes), whole wheat pita and a dollop of fat free yogurt. A very good, inexpensive, healthy dish!
Oh, and no picture again b/c my camera was dead when I made this. OOOOPPS!
Don’t forget to check out what else is cooking this Wednesday over at Shan’s!