Red Lentil Curry
By Gail Poll
Ingredients
- 1 cup red lentils
- 1/2 tsp. turmeric powder, optional
- 1 Tbs. unsalted butter
- 2 Tbs. canola oil
- 1 large onion, thinly sliced
- 1 inch piece ginger
- 1 Tbs. chili powder
- 1 15 oz. can no-salt-added diced tomatoes
- 1/2 tsp. kosher salt
- 1/2 cup cilantro leaves
- Bag of baby spinach
- Yogurt
Details
Cooking time 30mins
Preparation
Step 1
Try tossing a bag of baby spinach into the pot just before serving. Then top each bowl with a dollop of plain yogurt.
In a medium pot, combine the lentils and turmeric with 4 cups of water. Bring to a boil, then reduce the heat and simmer until tender, 15-20 minutes. • Meanwhile, in a large skillet over medium heat, melt the butter with the oil. Sauté the onion until browned, about 10 minutes. • Cut half of the ginger into fine matchsticks for garnish and grate the rest. Stir the grated ginger and the chili powder into the onions. Stir in the tomatoes and simmer until the lentils are done. • Stir the lentils into the skillet and simmer for 5 minutes. Season with up to ½ tsp. of salt and garnish with the ginger matchsticks and cilantro leaves.
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