Curried Red Lentils
Red lentils cook quickly and are a solid source of protein. To make this a meal, serve over a bed of white rice—which takes roughly the same amount of time as the lentils to cook. Adapted from Biju Thomas & Allen Lim. The Feedzone Cookbook.
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- Neutral Oil (Safflower, Sunflower, Canola)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 onion, diced
- 1 clove garlic, minced
- 1 dried chile pepper (or pinch of red pepper flakes)
- 1 cup red lentils, rinsed
- 3 cups water or stock
- Cilantro (optional)
- Black Pepper
- Salt
- Neutral Oil (Safflower, Sunflower, Canola)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 onion, diced
- 1 clove garlic, minced
- 1 dried chile pepper (or pinch of red pepper flakes)
- 1 cup red lentils, rinsed
- 3 cups water or stock
- Cilantro (optional)
- Black Pepper
- Salt
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In a stock pot or dutch oven over medium heat, add the oil and cook the onions until soft and just starting to brown, ~5 minutes.
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Then, stir in the garlic, curry powder, turmeric, and dried pepper—cooking for another minute or two.
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Add the red lentils and cook for a minute before adding the water or stock. Bring everything to a boil and then reduce the heat to a simmer until the lentils are tender, ~15-20 minutes.
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Season to taste and serve with a garnish of chopped cilantro.