This is another recipe from MY new favorite food blog, Pinch of Yum. I was perusing some of her recent recipes and up came a red lentils and a green lentils recipe. So we decided to try the red curry lentils recipe first. Such a good idea. We have been on a lentils kick recently, if you can’t tell, and this meal is a great addition to our lentils repertoire. Flavorful (especially as leftovers the next day), filling, and fairly simple to make, this recipe is a perfect introduction to lentils if you haven’t tried any of our other recipes yet! I think the best part about this meal was I really wanted to make it, but we had it planned for a Wednesday which has me out teaching until about 7:30. When I got home, Will had already prepared everything-all chopped, pureed, and the lentils were cooking. So all I had to do was mix everything in the pot correctly and put on the finishing touches! That’s the way cooking should be!
Cooking Notes: Will decided to add some potato chunks, since we had a potato on hand from a previous meal. He diced it an added it with the onion. We also didn’t buy tomato puree, so Will took a can of diced tomatoes and pureed it in our food processor.
Red Curry Lentils (adapted from Pinch of Yum; serves 4)
1 1/2 cups lentils, rinsed and picked over
1/2 large onion, diced
2 tbsp butter
2 tbsp red curry paste
1/2 tbsp garam masala
1/2 tsp curry powder
1/2 tsp turmeric
1 tsp sugar
1 tsp minced garlic
1 tsp minced ginger
A few good shakes of cayenne pepper
1 14 oz. can tomato puree
1/4 cup coconut milk
Cilantro, for garnish
Rice, for serving
Cook the lentils according to directions. Drain and set aside. Once lentils are done, begin the rest of the dish. Start by melting the butter in a large saucepan over medium high heat. Add the onion (and potato in our case) and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce, continuing to stir and simmer until smooth.
Then add the lentils and coconut milk. Stir to combine and simmer for at least another 15-20 minutes. Serve over rice and garnish with cilantro (or basil). Eat as leftovers the next day too-it gets better with time! Pictured with chappati bread.
Recipe: Pinch of Yum: Red Curry Lentils