Red Lentil Curry
60
- Prep Time10 min
- Total Time40 min
- Makes4 Adult Sized Servings
Maya Visnyei
Ingredients
2 tbsp vegetable oil
1 cup chopped onion
1 tbsp chopped garlic
1 tbsp chopped ginger
1 1/2 tsp ground turmeric
1 tsp cumin
1/4 tsp hot-pepper flakes
3 cups water
1 cup dried red lentils
3/4 tsp salt
1/2 cup chopped tomato
1/4 cup chopped cilantro
Instructions
Heat oil in a pot over medium heat.
Add onion and fry for 6 to 8 min, stirring frequently, or until browned.
Add garlic, ginger, turmeric, cumin and chili flakes, and sauté for 1 min, or until spices are fragrant.
Add water, lentils and salt. Bring to a boil.
Cover pot and simmer over medium-low heat for 20 to 22 min, or until lentils have broken down completely.
Serve over rice sprinkled with chopped tomato and cilantro.
Nutrition (per serving)
Calories 252, Protein 14g, Carbohydrates 35g, Fat 8g, Fibre 7g, Sodium 443mg.
Notes:
Mix spices in a bag ahead of time and bring with you. Cook rice in pot with boiling water.
Tip:
Freeze curry flat in a sealable plastic bag to save space in your cooler. Lentils continue to suck up liquids as they cool, so add a bit of water to help liquify when reheating.
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