Red Lentil Curry

This recipe is perfect for all my vegetarian, vegan, and gluten-free friends! Wonderful aroma and flavor in this curry dish! I love Indian restaurants and have yet to find a decent one in the Holland area, so I am bringing it home with this meal.
Served with basmati rice and Naan (a leavened, oven-baked flat bread. Found at any local grocer), this is a very hearty, delicious meal.


Curry

2 cups red lentils, rinsed very well with cold water
1/2 large yellow onion,diced
1 tbsp. olive oil
3 tbsp. red curry paste
1 tbsp. hot madras curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. sea salt
2 tsp. sugar
3 cloves garlic, minced
1 tsp. grated ginger
1 can (14.5 oz.) diced tomatoes, pureed
Fresh cilantro

Basmati rice, cooked according to directions on package

Naan, warmed 2 -3 minutes in oven

Simmer the lentils in a large pot with enough water to cover them . Cook until tender, adding more water if necessary, about 30 minutes.

Meanwhile, in large skillet, saute onions in oil until caramelized, about 10 - 15 minutes.

While onions are caramelizing, mix together curry paste, powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger root. When onions are cooked, add the mixture and cook over high heat 2 minutes. This is important to bring out all the flavors! Stir in the tomato puree and allow to simmer at low heat, about 5 minutes.

Drain any remaining water in lentils and pour back in pot. Add curry mixture and stir together. Top with chopped cilantro.

Serve immediately with a side bowl of rice. I love to rip apart the naan and scoop up the curry rather than with a fork.

Enjoy!