Red Lentil Curry

This recipe comes from the very first vegetarian blog I ever came to love, 28 Cooks. I have made this recipe more times than I can probably count. It's good, it's quick and best of all, it's super healthy. It's a go-to for me all year round. It's Red Lentil Curry.

The basic flavor profile of this recipe is South Indian. It gets its punch from Thai red curry paste and coconut milk. Both of those are available in the average supermarket's "international" food aisle. It takes about 40 minutes all said and done, which makes it an excellent weeknight meal. Also, it reheats beautifully. This recipe is one of the handful of recipes that endeared me to my future mother-in-law, which means that it will be certain to impress even your most accomplished foodies.

Have I tempted you enough? Let's get to the recipe:

Red Lentil Curry (Serves 3-5)

Ingredients:

- 2 Tbsp. Vegetable Oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 Tbsp. Ginger, minced

- 1-2 Hot Peppers, diced and/or 1-2 tsp red chili flakes (depending on your heat tolerance)

- 2 Tbsp. Red Thai Curry Paste

- 1/2 tsp. Cumin

- 1/2 tsp. Salt

- 2 c. Vegetable broth

- 1 can Light Coconut Milk (or you can go whole hog and get the regular kind)

- 1 1/2 C. Red Lentils

Directions:

- Heat oil in a skillet and fry the onions until starting to brown.

- Add ginger and hot pepper/red chili flakes. Fry for another 1-2 minutes.

- Add Garlic and fry for another minute.

- Add Curry paste, Cumin and Salt. At this point, mine always sticks to the bottom of the pan. Deglaze the pan with some water, and make the mixture into a paste-like consistency.

- Add Lentils, stir to coat with onion-spice paste.

- Add Coconut Milk and Broth. Bring to a simmer.

- Cover and reduce heat to medium low. Simmer for 20-25 minutes.

- Serve with Rice, parathas or rotis.

It's a seriously awesome dinner. Hope you enjoy it!

Until our next dinner,

ceh.