Red Lentil Curry

Place the rinsed lentils in a pot, cover with water, and simmer until tender, approximately 10 to 15 minutes.

Ingredients

240 mL of Puy Lentils

240 mL of Lentils

700 mL of Water

Equipment

Pot

While the lentils simmer, heat vegetable oil in a large skillet and caramelize the onions until golden brown.

Ingredients

240 mL of Puy Lentils

240 mL of Lentils

1 piece of Onion

30 mL of Vegetable Oil

Equipment

Frying Pan

In a mixing bowl, combine the mustard seeds, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger.

Ingredients

5 mL of Mustard Seeds

2½ mL of Cinnamon

½ piece of Fennel Bulb

15 mL of Curry Powder

2½ mL of Turmeric

5 mL of Ground Cumin

2½ mL of Chili Powder

5 mL of Salt

5 mL of Sugar

2 cloves of Garlic

5 mL of Ginger

Equipment

Bowl

Add the spice mixture to the caramelized onions in the skillet and cook over high heat for 1 to 2 minutes, stirring constantly.

Ingredients

1 piece of Onion

Equipment

Frying Pan

Stir in the tomatoes and tomato puree, reduce the heat, and simmer the curry base until the lentils are fully cooked.

Ingredients

240 mL of Puy Lentils

240 mL of Lentils

240 mL of Curry Powder

2 pieces of Tomato

60 mL of Tomato Puree

Equipment

Frying Pan

Drain the cooked lentils briefly and fold them into the curry base, mixing well before serving.

Ingredients

240 mL of Puy Lentils

240 mL of Lentils

240 mL of Curry Powder

Equipment

Colander

Frying Pan