Red Lentil Curry

I make this recipe probably too much, but it is so easy and tastes great. Susi gave this recipe to me probably eight years ago and I immediately marked it with a post-it note with a big heart on it. You know it's something to share if I am still making it a lot after all these years! It is super easy and quick.

I have also been known to sprinkle unsweetened shredded coconut, chopped dried plums, and cilantro on this.

Red Lentil Curry

2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato puree

Directions

1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.

2. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.

3. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.

4. Stir in the tomato puree, remove from heat and stir into the lentils.