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    Home » Indian Recipes

    Curried Lentils, Oh Yeah

    BY: Ben Rayl PUBLISHED: 28 Sep, '12 UPDATED: 10 May, '21 3 Comments

    RecipePrintComments

    I love curried lentils, they're probably one of my favorite comfort foods.  I usually make a huge pot, then eat them for days, they're like candy (or crack) for me. : )  I love them with jasmin rice, but they are equally as good with bulgur or brown rice if you want a heartier grain.  Don't forget the naan, you can't forget the naan.  This recipe is pretty spicy, if you aren't so into that, just cut back on the curry paste (or use a mild one), and omit the chili powder.

    Curried lentils oh yeah
    Curried lentals

    Curried Lentils, Oh Yeah

    I love curried lentils, they're probably one of my favorite comfort foods.  I usually make a huge pot, then eat them for days, they're like candy for me.
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    Course: Dinner, Lunch, Main Dish, Side Dish
    Cuisine: Indian
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 4 Servings
    Calories: 667kcal
    Author: Ben Rayl

    Ingredients
     

    • 6 cups water
    • 2 cups lentils
    • 2 tablespoon olive oil
    • 1 onion - finely chopped
    • 3 cloves garlic - minced
    • 3 carrots - roughly diced
    • 1 tablespoon ginger - minced
    • 3 tablespoon red curry paste - thai
    • 4 tablespoon tomato paste
    • 2 teaspoon curry powder
    • 2 teaspoon garam masala
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1 can coconut milk

    Instructions

    • Rinse the lentils under cold water, until it’s clear.
    • Put the lentils in a pot, cover with cold water, and bring to a boil, then reduce heat and simmer until lentils are almost tender, between 20 – 40 minutes, depending on the lentil used.
    • While the lentils are cooking, in a large pot, saute the onion and carrot in the olive oil until they begin to soften, about 5 minutes.
    • Add the garlic and ginger, and cook for about 2 – 3 more minutes.
    • Add the curry paste, the tomato paste and the spices, and stir vigorously to combine over medium high heat for a minute or two.
    • If the lentils aren’t ready, remove the curry from heat and let rest.
    • When the lentils are ready, drain them briefly and add them to the curry mix, return it to medium high heat and stir well for a minute or two.
    • Stir in the coconut milk, bring back to simmer and continue to cook until the lentils and carrots are tender.
    • Serve with brown rice, bulgur or jasmine rice and hot naan!
    • Delicious!

    Nutrition

    Calories: 667kcal | Carbohydrates: 75g | Protein: 29g | Fat: 30g | Saturated Fat: 20g | Sodium: 788mg | Potassium: 1539mg | Fiber: 33g | Sugar: 9g | Vitamin A: 9871IU | Vitamin C: 15mg | Calcium: 147mg | Iron: 13mg

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    1. Wendy

      September 02, 2013 at 1:53 am

      Hi! This recipe looks great :). I noticed the instructions mention tomato paste, but I'm not seeing it in the ingredient list. May I ask how much tomato paste you put in? Thank you! Looking forward to giving this a try!

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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