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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%
detailed view... how is this calculated?

Curried Red Lentils

Recipe #38693 | 40 min | 10 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: caetb
Aug 27, 2002

For me, this is comfort food. It only take about a half hour to make, and with some fresh pitas, it's a fantastic meal by itself.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: L K

On Jul 19, 2009

So easy to make and really delicious. I've made it twice now - according the recipe, however the second time I used a can of diced tomatoes, since it was on hand and really enjoyed the variety of flavor it gave when I bit into a piece of tomato. We will definitely come back to this again and again. Served it with flatbread and some sauteed cauliflower with turmeric and cumin. When it was over I licked the pot spoon it was so good!

1 person found this review helpful

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From: Dawn in Minnesota

On Jun 7, 2009

Easy, wonderful. My dd1.5 was in the kitchen begging for it by the time it was done just by the smell. It's the right consistency she could feed herself with a spoon, and her reaction was "mmmmmmmmmmmmmmmmmmmm" We'll make this often!

0 people found this review helpful

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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!!!

4 people found this review helpful

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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!

2 people found this review helpful

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