Daniel Fast Cookbook and Guide for Beginners: Over 50 Daniel Fast Recipes for Breakfast, Lunch, Dinner, Snacks, Slow Cooker, Smoothies and Desserts (Specialty Cooking Series 3) by Debbie Madson

Author:Debbie Madson [Madson, Debbie]
Language: eng
Format: epub
Publisher: Hewlett-Packard
Published: 2014-10-07T18:30:00+00:00

Red Lentil Curry

Serves: 4

Ingredients:

1 Cup red lentils

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/2 Tablespoon curry powder

1/2 teaspoon ground turmeric

1/2 Cup onion, chopped

1/2 Tablespoon vegetable oil

1 Tablespoon curry paste

1/2 teaspoon minced ginger

7 oz. tomato puree

Directions:

Wash lentils under cold water and place in a pot. Add enough water around 2 cups and heat over medium-high heat. Cover and bring lentils to simmer. Reduce heat to medium and simmer until tender. Add more water if necessary.

Meanwhile in a large skillet, heat oil. Add onions and cook over medium-low heat for 10 minutes or until caramelized. Combine curry paste, curry powder, and remaining spices in mixing bowl. When the onions are cooked add the curry mixture to the onions and cook over high heat, stirring constantly for 1-2 minutes.

Stir in the tomato puree and reduce heat. Simmer until lentils are ready. Drain the lentils briefly and ad mix the curry base in. Serve while still hot garnished with fresh chopped cilantro.

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