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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (149g) Recipe makes 4 servings |
||
| Calories 226 | ||
| Calories from Fat 28 | (12%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.1g | 4% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 332mg | 13% | |
| Potassium 605mg | 17% | |
| Total Carbohydrate 38.9g | 12% | |
| Dietary Fiber 7.0g | 28% | |
| Sugars 5.0g | ||
| Protein 13.4g | 26% | |
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Ingredients
- 1 cup red lentil
- 1 cup onion, diced
- 1 1/2 teaspoons vegetable oil
- 1 tablespoon curry paste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced fresh ginger
- 1 (8 ounce) can tomato puree
Directions
1
Rinse the lentils in cold water until the water runs clear.2
Add lentils and enough water to cover to a saucepan and simmer until the lentils are tender (about 30 minutes).3
Add water if necessary.4
While the lentils are cooking, caramelize the onions in the vegetable oil in a large skillet.5
Combine the curry paste, spices, garlic and ginger in a bowl.6
Mix well.7
When the onions are cooked, add the curry mixture to the pan.8
Cook over a high heat, stirring constantly for 1-2 minutes.9
Stir in the tomat puree and reduce the heat to a simmer.10
Cook the curry base until the lentils are ready.11
When the lentils are tender, drain off any exceess water and add the lentils to the curry mixture.12
Combine thoroughly and serve immediately.
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- Course > Main Dish > Curries
- Main Ingredient > Beans > Lentils
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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Featured Reviews for This Recipe
From: Fred and Christie
On Apr 9, 2008
Loved it! So filling and comforting and with a perfect level of spiciness for me. It was fantastic with pitas. My only sub was ghee instead of veggie oil, because I happened to have it in the house, I used patak's hot (madras) curry paste which was perfect. For those who haven't used curry paste - it's not the same thing as curry powder and it is worth seeking out in your grocery store.
From: Miss Annie in Indy
On Apr 2, 2008
Really tasty way to fix lentils. Next time I will reduce or omit the sugar. Loved the spices in this dish. Didn't have curry paste (subbed curry powder) and used ginger paste for fresh ginger (what I had on hand). I'm only sorry that I halved the recipe, now I have to make more! Very simple and easy to prepare too. Thank you for sharing caeth.
From: Leah K.
On Oct 27, 2002
This was delicious. I did have trouble locating the red lentils, but a friend found them at a specialty market and gave them to me. I doubled the recipe by accident [those little lentils are so tiny, it's deceptive]and had more than enough!!!! My husband and daughter didn't care for it,[they don't like to stray from what they are used to] but I loved it, as did all of my co-workers. It was lunch for my entire unit as well as most of the office. We ate it, as suggested,with pita bread.Absolutely fabulous!!! And now I'm on the prowl for more red lentils... Thanks for the great recipe!!!
From: Josieof1000lives
On Dec 16, 2006
I just made this after searching for something to do with a bag of lentils. What a great recipe. It took hardly any time to make and tasted awesome. I like my curry hot, so I used Vindaloo paste. The only change i made was to leave out the ginger because I didn't have any and substitute a punnet of chopped, fresh cherry tomatoes for the tomato puree, again because i didn't have any. It still tasted terrific. Oh, I also added 2 cloves of fresh crushed garlic. My lentils ended up mushy too, but that's how I like them! This was a cheap, delicious, easy meal and i'll be making it regularly!
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