Lentil Curry

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• This curry is soooo good and very easy. The recipe below is the one I followed, but I did make a few adjustments. Instead of red lentils, I used "lentils" (the average grocery store variety) because I didn't have a choice. I probably added at least a tablespoon more of grated fresh ginger because I love it. I don't have any turmeric (apparently you can use ground mustard or saffron as a substitute, but I didn't), but otherwise I followed the recipe pretty exactly. My curry paste is Thai Kitchen Red Curry paste, and you can vary the hotness of this dish by adding more curry or using a spicier kind. 
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• Next time I make this I plan to decrease the amount of lentils because the sauce was so yummy and I want it to be runnier to pour over the rice (jasmine or basmati). By the time I added the lentils, it was like a chili consistency. We ate it as a main dish and to my great surprise, both Zach and Zoe loved it! In fact, I had made plain lentils for Zoe but she preferred the curry. 

Fearless Foodies challenge...post your favorite recipe using Lentils! 

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eating mom's curried lentils and pretending to use a spoon

• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon ginger root, grated
• 1 (14.25 ounce) can tomato puree

Directions

1. 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 pot with water to cover and simmer covered until lentils tender (add more water if necessary).
2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3. While the onions are cooking, combine the curry paste, 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.
4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
5. 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.

Chickpea Curry with Whole Spices

*From A Year in a Vegetarian Kitchen by Jack Bishop*

2 Tbsp. olive oil

1 cinnamon stick

1 bay leaf

2 tsp. freshly ground black pepper

1 medium onion, minced

1 14.5 oz. can diced tomatoes

3 medium garlic cloves, minced

1 Tbsp. gingerroot

1 tsp. ground cumin

1 tsp. ground turmeric

3 14 oz cans chickpeas, rinsed and drained

1 c. water

2 Tbsp. minced fresh cilantro leaves

Kosher salt to taste

1. Heat the oil in a large saute pan over medium-high head until shimmering. Add the cinnamon stick, bay leaf, and pepper and cook until fragrant, about 1 minute. Add the onion and cook until it starts to brown, about 5 minutes.

2. Add the tomatoes, garlic, ginger, cumin and turmeric and simmer until the tomato juice evaporates and the mixture looks dry and begins to sizzle, about ten minutes.

3. Stir in the chickpeas and water and bring to a boil. Reduce the heat and simmer briskly until the sauce thickens slightly and the flavors are blended, about twenty minutes. Add the cilantro and salt to taste. Pick out and discard the cinnamon stick and bay leaf before serving. The stew can be refrigerated for several days. Warm over low heat to serve.

I will be serving this over jasmine rice.