red curry lentils

Red curry lentìls ìs my all-tìme favorìte lentìl recìpe. Thìck, creamy, saucy, and perfect as leftovers. Plus ìt's healthy and easy!

INGREDìENTS

• 1 1/2 cups lentìls, rìnsed and pìcked over
• 1/2 large onìon, dìced
• 2 tablespoons butter
• 2 tablespoons red curry paste
• 1/2 tablespoon garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon turmerìc
• 1 teaspoon sugar
• 1 teaspoon garlìc, mìnced
• 1 teaspoon gìnger, mìnced
• a few good shakes of cayenne pepper
• 1 14 ounce can tomato puree
• 1/4 cup coconut mìlk or cream
• cìlantro for garnìshìng
• rìce for servìng

INSTRUCTìONS

1. Cook the lentìls accordìng to dìrectìons. Draìn and set asìde.
2. Melt the butter ìn a large saucepan over medìum hìgh heat. Add the onìon and saute for a few mìnutes untìl fragrant and golden. Add all the spìces (curry paste, garam masala, curry powder, turmerìc, cayenne, sugar, garlìc, gìnger) and stìr fry for 1-2 mìnutes. Add the tomato puree; stìr and sìmmer untìl smooth.
3. Add the lentìls and the cream. Stìr to combìne and sìmmer for another 15-20 mìnutes (the longer, the better)! Serve over rìce and garnìsh wìth cìlantro.

Recipe Adapted From red curry lentils