I love anything with curry and lentils! This is quick and easy to make and it makes the house smell awesome! Our toddler enjoyed this; I added a little plain soy yogurt to hers before I tasted it, thinking it would be spicy but it wasn’t.
Red Lentil Curry
Toddler approved! She insists on wearing a bib now like her little brother 😉
This recipe comes from Vegetarian Hostess.
Ingredients
1 cup red lentils
1 large yellow onion, diced
1 tablespoon vegetable oil – I omitted this and sauteed with leftover bean cooking liquid (my usual)
1 teaspoon mustard seed – I used black mustard seeds
1 teaspoons cinnamon
1 teaspoon fennel – I used ground fennel
1 tablespoon curry powder –Â I used Organic Tandoori Masala from Whole Foods
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon salt – I added less than 1/2 tsp, this seemed like too much
1 tablespoon brown sugar – I used a tiny scoop of Kal Brand Stevia instead
1 teaspoon garlic, minced
1 teaspoon ginger root, minced
2 large red tomatoes, chopped
¼ cup tomato puree – I used tomato sauce, all I had
¼ cup shredded coconut – optional but really good!!!
1Â Â Â Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get “scummy”), put the lentils in a medium sized pot with water to cover and simmer until lentils tender. This should take 10-15 minutes.
2   While the lentils are cooking: In a large skillet, heat oil over medium high heat. Add the onions  and coat with oil, stirring occasionally for 10 minutes or until onions are browned somewhat.
3Â Â Â While the onions are cooking, combine the mustard seed, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
3Â Â Â While the onions are cooking, combine the mustard seed, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4Â Â Â Stir in the tomatoes and tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don’t want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately garnished with coconut.
Cook lentils, saute onions
Mix garlic, ginger and seasonings together
I used Organic Tandoori Masala from Whole Foods
Add spice mixture to onions
Add lentils, tomatoes and tomato sauce/puree
Top with unsweetened coconut and serve over brown rice
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