Red Curry Lentils

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 cups lentils, rinsed and picked over

1/2 large onion, diced

2 tablespoons butter

2 tablespoons red curry paste

1/2 tablespoon garam masala

1 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon sugar

1 teaspoon garlic, minced

1 teaspoon ginger, minced

a few good shakes of cayenne pepper

2 10.5-ounce can tomato puree

1/4 cup coconut milk or cream

cilantro for garnishing

rice for serving

Directions

Cook the lentils according to directions. Drain and set aside.

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 1-2 minutes. Add the tomato puree; stir and simmer until smooth.

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.

Nutrition

• Calories: 249
• Total Fat: 6.5 g
• Saturated Fat: 4.3 g
• Trans Fat: 0.2 g
• Cholesterol: 10.2 mg
• Sodium: 181.9 mg
• Total Carbohydrate: 35.1 g
• Dietary Fiber: 14.5 g
• Total Sugars: 5.8 g
• Protein: 12.5 g