Monday, April 9, 2012

Curry Lentils

Lentils typically have a very mild flavor, and if not cooked properly they can be fairly bland or mushy.
But don’t let that scare you from trying them, because there are many advantages to this little bean;  they are budget friendly, they cook up in about half hour, much less than the typical pinto, red or navy  bean. They go perfect with any vegetable and only take a few ingredients to make it a superb meal, not to mention they are packed with health benefits for the heart, adrenal system and the kidneys.

So the next time you are about to pass them over in grocery aisle, pick up some curry paste & coconut milk and take your palette on an adventure.

8 servings


2 cups lentils
1 large onion, diced
1 tablespoon vegetable oil
2 tablespoons curry paste
2 tablespoon curry powder
½ cup coconut milk
¼ teaspoon tumeric
2 teaspoon ground cumin
2 teaspoon coriander
2 teaspoon salt
1 clove minced garlic
1 teaspoon ginger root, minced
1 (14.25 ounce) can fire roasted tomato

Note: DO NOT ADD SALT to lentils while boiling, somehow it causes the skin to be tough and takes alittle longer cooking time, add the salt after its cooked

  1. Wash the lentils in cold water until the water runs clear, put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary). about 20 minutes
  2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
  3. While the onions are cooking, add the curry paste, curry powder, turmeric, coriander, cumin, salt, garlic, and ginger, Mix well.
  4. Stir in the coconut milk and tomatoes and reduce heat, allow the curry base to simmer until the lentils are ready.
  5. When the lentils are tender drain them briefly and add to curry base mixture.
  6. Cover and let simmer for 8-10 minutes, remove from heat and serve immediately.

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