Red Lentil Curry – a Pantry Go-To Fave

Whenever I haven’t had the chance to shop in weeks, am running low on produce, and need something hearty yet nutritious and suitable for everyone in the family, this is one of my most beloved go-to items.  Lentils are full of iron and fiber and protein, this is flavorful and spicy and rich (the heat can easily be adjusted for your own preferences; my 20 month old likes it spicier than her daddy does, in fact). The only fresh items you need are onions, garlic and ideally ginger – but the ginger can be frozen or, in a pinch, powdered. You could also use garlic powder if you were really low, so the only absolute must is an onion!

All the seasonings can be adjusted here – definitely play around with it each time until you find a balance you like. Hope you find this as fulfilling an exotic comfort food as we do.

RED LENTIL CURRY

2 cups red lentils
1 large onion, diced
1 tablespoon coconut (or olive) oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon fenugreek (if you have it)
2 teaspoons ground cumin
1 teaspoon chili powder (or more to taste)
1 teaspoon salt
1 tablespoon honey (or sugar)
3 cloves garlic, minced
2 teaspoons ginger root, grated
2 tablespoons tomato paste
1 (14.25 ounce) can diced tomatoes

Sort and then rinse the lentils in cold water until the water runs clear. Put the lentils in a large saucepan, covered by about 2-3 inches of  water. Bring to a boil, then reduce heat and simmer until lentils are tender, approximately 15 minutes. While the lentils are cooking, heat a large skillet to medium-high and caramelize the onions in the oil.

While the onions are cooking, combine the remaining ingredients in a small bowl, stirring onions occasionally. When the onions are soft and translucent, add the curry mixture and cook over medium-high heat stirring constantly for 3-4 minutes. Stir in the tomato paste, then add diced tomatoes, reduce heat, and let simmer until the lentils are ready. When the lentils are fully cooked tender drain them in a fine mesh sieve. Mix the lentils into the curry base and serve.

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Hope you are having wonderful, delicious holidays! We’ve been traveling and reveling and taking a bit of a hiatus. Fear not, there’s lots of great stuff coming up, including contests and giveaways. Enjoy the remaining days of aught nine, everyone!

– posted by Anne