Curried Lentils
- Ready In:
- 2hrs 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons ghee (clarified butter) or 2 tablespoons vegetable oil
- 2 -3 tablespoons curry powder
- 1 pinch cayenne pepper
- 1⁄2 - 1 teaspoon ground ginger
- 1 yellow onion, diced
- 1 (6 ounce) can tomato paste
- 1 1⁄3 cups dried red lentils
- 4 cups chicken broth or 4 cups vegetable stock, low-sodium
- salt, to taste
- ground black pepper, to taste
directions
- Preheat oven to 300°F.
- In a Dutch oven, heat the butter or oil until shimmering. Add the spices and stir until fragrant, 2-3 minutes. Add the onion and stir until soft and translucent. Add the tomato paste and cook until it begins to brown.
- Add the lentils and stock. Stir well, cover, and transfer to the preheated oven. Cook, stirring occasionally, until the lentils are soft and most of the liquid is absorbed, about 2 hours. Season to taste with salt and pepper. Serve with jasmine rice or basmati rice.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!