Red Lentil Curry is one of those bursting-with-flavor, curl-up-with-a-cozy-bowl meals that’s ideal for when you’re craving something lighter, yet still filling. Full of a plethora of warm, earthy spices, nutrient-dense red lentils, and a tangy, sweet tomato sauce, this vegetarian dish will leave you feeling happy and healthy.
Red lentils are a pantry staple around here since they’re so nutritious, easy and quick-cooking, and lap up loads of flavor. This dish starts out with an aromatic base of onions, garlic and ginger sauteed to tenderness then infused with a blend of curry and complementary spices that creates its signature, craveable taste-profile. Caramelized tomato paste and chunky tomatoes add a hint of sweet sauciness to round out the whole meal.
In only a matter of 20 minutes, enjoy heaps of these tasty lentils piled atop buttery basmati rice and some naan or crusty bread to scoop up bite after bite before you lick your bowl clean. Even though it’s a completely vegetarian meal, you find yourself feeling full and satisfied after your second and third servings.
INGREDIENTS
1 onion, finely chopped
2 jalapeños, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ cup tomato paste
4 tomatoes, peeled and chopped
2 teaspoon curry powder
½ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground coriander
¼ teaspoon red pepper flakes
1 cups red lentils, rinsed
3 cups broth or water
2 tablespoons cilantro, roughly chopped
2 tablespoons olive oil
INSTRUCTIONS
Heat up the olive oil in a large skillet over medium heat. Add in the onions and stir until pale, about 5 minutes.
Stir in the jalapeños, garlic and ginger and cook for a few minutes.
Add in the tomato paste and stir it around to incorporate with the vegetables and caramelize to a deeper red color. Stir in the chopped tomatoes then season with all the spices and mix well until the mixture is aromatic.
Stir in the lentils and broth, mixing well and bring to a gentle simmer. Cover and lower heat to medium-low to cook for 20-30 minutes until the lentils are tender and some of the liquid has reduced.
Turn off the heat and stir in the cilantro before serving with basmati rice.
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