Lentil Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Cups Lentils1 Large Onion, diced1 Tablespoon Canola Oil1 teaspoon Red Curry Paste1 teaspoon Curry powder1 teaspoon Ground Tumeric1 teaspoon Cumin1 teaspoon Chili Powder1 teaspoon Salt1 teaspoon Sugar1 teaspoon minced Garlic1 teaspoon minced Ginger14 oz Tomato Paste
Cook lentils according to package directions.
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
When the lentils are tender drain them briefly. Mix the curry base into the lentils and serve immediately.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
When the lentils are tender drain them briefly. Mix the curry base into the lentils and serve immediately.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Nutritional Info Amount Per Serving
- Calories: 123.3
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 635.0 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 6.6 g
- Protein: 7.2 g
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