Red Lentil Curry In Three Ways Recipes

RED LENTIL CURRY

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.

SPICY RED LENTIL CURRY

Steps:

• Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
• Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
• Add curry paste and sauté for 2 minutes, stirring frequently.
• Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
• Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
• An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
• Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
• To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
• Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.

RED LENTIL CURRY (IN THREE WAYS)

Steps:

• Wash red lentils thoroughly to remove all the starch. Soak red lentils with 2 cups of water for about 20mins. Then add the lentils along with the water to a pot. Add all the other ingredients except coconut milk. Stir to mix everything. (You need Sri Lankan curry powder for this recipe. Or you can totally skip this. Please don't use any other kind of curry powder)
• Now cover and cook in low heat until the lentils are cooked.
• When all the lentils are cooked properly, add coconut milk, stir and simmer for a few mins. Adjust the salt if needed. And turn the heat off.
• Your creamy red lentil curry is ready.
• Heat a pan and add coconut oil. When the oil is hot add mustard seeds. When they just start to splatter, add curry leaves, Dried red chilies, and thinly sliced onions. Fry until onions are starting to brown a little bit. Then add your garlic. Fry until they are golden. Add chili powder and chili flakes. Mix and turn off the heat. The chilis fry in the residual heat.
• Now add this mixture to the creamy lentil curry which is given above as the first recipe. Mix everything together.
• Your tempered lentil curry is ready too.
• For this recipe, you're going to make the tempered lentil curry first. If it's not in a heavy bottom pot already, put the curry into a heavy bottom pot. It's important that you use a pot that can retain heat after you turn off the heat. A clay pot or a cast iron dutch oven would be ideal. Now cook the curry in the lowest setting for about 20 - 30 mins uncovered, until it gets very thick. The time may vary depending on the heat level and your pot. So be watchful and check on it from time to time. Make sure to stir occasionally to avoid burning. When the curry is very thick, leave it uncovered for about 15 mins to settle down. It gets thicker when it cools down. And here's your dry lentil curry.

RED LENTIL CURRY

Steps:

• Place the lentils in a strainer and rinse under cool water. Set aside.
• Heat the oil in a medium pot over medium heat. Fry the onion until soft and transparent then add the ginger and garlic and fry for another 30 seconds to a minute until soft and fragrant.
• Add the tomato paste and stir well. Fry, stirring frequently, until the tomato paste darkens slightly in color - about 2 minutes. Add in the curry powder, cayenne pepper and garam masala and cook, stirring, for another minute or until the spices are fragrant.
• Add in the lentils, vegetable broth and salt. Bring to a boil then reduce the heat to a gentle simmer and partially cover the pot with the lid.
• Simmer gently until the lentils are tender and most of the broth is absorbed - about 15 to 20 minutes.
• Serve with rice and garnish with fresh cilantro and a slice of lime, if desired.

17 EASY RED LENTIL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious red lentil recipe in 30 minutes or less!