Zac recently challenged me to make an incredible flavorful lentil dish, where the lentils were the star component. So here it is--CHALLENGE ACCEPTED.
No. 1 attempt: RED LENTIL CURRY
Because June is always requesting curry and rice this felt like a natural way to attack this legume.
Notes from Zac regarding this dish/challenge: "It was good, but the sauce outshines the lentil"
Notes from June regarding the curry: "its hot mom"
Notes from me: The flavors are even better the next day. Also it makes for a great freezer meal.
THE RECIPE
Recipe from Pinch of Yum at http://pinchofyum.com
Prep time: 15 mins Cook time: 30 mins
(This makes about 6 servings)
Ingredients:
1½ cups lentils, rinsed and picked over
½ large onion, diced
2 tablespoons butter
2 tablespoons red curry paste (making it again i think i would do less paste, or add more coconut milk, its pretty hot)
½ tablespoon garam masala
1 teaspoon curry powder
½ teaspoon turmeric
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
a few good shakes of cayenne pepper
1 14 ounce can tomato puree
¼ cup coconut milk or cream
cilantro for garnishing rice for serving
Instructions:
1. Cook the lentils according to directions. Drain and set aside.
2. Melt the butter in a large saucepan over medium high heat. Add the onion 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 12 minutes. Add the tomato sauce; stir and simmer until smooth.
3. Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
