Deliciously warming Red Lentil Curry – Recipe

This curry was absolutely amazing! The red lentils go quite soft when they’re cooking so its an almost ‘melt in your mouth’ but solid kinda textured. Tomatoey and soft, this is the ultimate warmer after a long day. And it takes less than 30 minutes! This recipe was originally adapted from HonestCooking.com http://honestcooking.com/2012/04/26/red-lentil-dahl-recipe-for-a-rainy-day/

I actually skipped out the honey and didn’t sweeten it at all but it was still divine. I don’t think I will ever get my head around grains – water cup ratios when cooking, and will always have google as my best friend at hand when necessary. But for red lentils, the approximation for a curry is 1 cup of lentils : 4 cups of water. Adding more later if necessary.

On this day I sat on the London bus going to my nanas house wondering if I should stick to something regular for dinner or re-attempt lentils. I was using my phone to google…”How to cook lentils” – for the 34393th time in a row. (The first attempt was chana dhal in a pan of salted water- NEVER try this, the shell hardens and the lentils will stubbornly refuse to cook for eternity. And you have no edible dinner) But this turned out fantastic. I even convincved my little brother that the lentils were a type of mashed baked bean. (He’s a veggiephobic) and he gobbled up the whole lot. One cup of dried lentils made 4 massive portions, 5 if you wanted or even 6 if you were sharing. I found myself eating out of the pan at the end of the meal. I hope you gain as much satisfaction out of this as I did!! Remember to only salt when the lentils are cooked. Enjoy!!

Red Lentil curry, chana masala, basmati rice & excess coriander.

Ingredients

• 1.25 cup red lentils
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, diced
• 1 x 3cm piece ginger, peeled and diced
• 3/4 teaspoon turmeric
• 1 can peeled tomatoes
• 2 cups hot water from the kettle
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 tablespoon honey

Instructions

1. Wash lentils in running water, discarding debris. Drain.
2. Heat up large fry pan until smoking hot and then add oil.
3. Add onions, garlic and ginger and turn down to medium heat.
4. Cook, stirring often, for few minutes until onion softens and then add turmeric, mixing in thoroughly.
5. Continue cooking for a minute or so and then add lentils.
6. Stir to combine and continue cooking for a minute before adding tomatoes, garam masala and water.
7. Simmer over low heat for 15 minutes and then add salt and honey, mixing in thoroughly.
8. Serve with basmati rice and coriander to garnish.