Red Lentil Curry

Ms. Sienna Hermiston IV

Updated on May 11, 2024

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Servings:

Ingredients

2 cups red lentils
3 cups water, or more as needed
1 tablespoon vegetable oil
1 large onion, diced
2 tablespoons curry paste
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 (14.25 ounce) can tomato puree

Directions

Wash lentils in cold water until water runs clear.
Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer, adding water as needed to keep lentils covered, until tender, 15 to 20 minutes. Drain.
Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
Mix together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
Stir in tomato puree and lentils; cook until warmed through.

Nutrition Facts (per serving)

192	Calories
3g	Fat
33g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 192
% Daily Value *
Total Fat 3g	3%
Saturated Fat 0g	2%
Sodium 572mg	25%
Total Carbohydrate 33g	12%
Dietary Fiber 11g	40%
Total Sugars 7g
Protein 12g	24%
Vitamin C 9mg	10%
Calcium 44mg	3%
Iron 6mg	31%
Potassium 727mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.