Red lentil curry
Although red lentil curry makes a super side dish, we prefer it as a hearty main dish along with basmati rice. It’s quite tasty, and also very pretty! Even though the ingredient list is long, it goes together very quickly, easily under 30 minutes, and if you’ve pre-cooked the rice during your once a week food prep time, you’re all set!
Red Lentil Curry
Canola oil
Onion, chopped
Garlic, chopped
2 cherry peppers, chopped
1 c red lentils, well rinsed
Water
8 oz diced tomatoes or tomato puree
1 T curry powder
1 t tumeric
1 t cumin
1 t chili powder
1 t salt
1 t sugar
1 t ginger
In a large saucepan, fry the onion, garlic, and peppers in oil until soft. Add the lentils and enough water to cover them and simmer, adding more water as needed until lentils are softened, about 10 - 15 minutes. Don’t add too much water. Meanwhile, mix the tomato puree with the seasonings. When the lentils are softened, add the tomato mix and reduce the heat, simmering for a few minutes. Serve over basmati rice.
Image: Wikimedia Commons
Tags: easy recipes, family meals, healthy cooking, healthy eating, healthy recipes, meal planning, quick recipes, recipes, Thirty Minute MealsRelated Stories
POSTED IN: Beans, Lentils, & Peas, Main Dishes, Thirty Minute Meals, Vegetarian Meals
2 opinions for Red lentil curry
Katherine Patricia
Apr 11, 2008 at 10:08 am
Hi, I just wanted to comment about making rice once a week and using it throughout. This is a potentially very dangerous idea because after about 2 days, cooked rice can make people sick with the food poisoning bacteria called Bacillus cereus. Vomiting and diarrhea. I hope this is noted soon, because a lot of people (including myself until recently) don’t know this. It is important to make your rice as close to the time of the meal as possible. I was unable to link to your weekly food prep page, so I don’t know what details are given there.
Cyndi Lavin
Apr 11, 2008 at 10:57 am
Hi, thanks so much for this message! This is really important to know, and I’ve suggested that when pre-cooking rice for the week, any that won’t be used within a couple days should be slightly undercooked and frozen. I find that when you thaw and reheat, it turns out perfect as long as you’ve used good rice :-) Thanks again!
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