Gluten-Free and Vegan Red Lentil Curry
By: Leah Rodrigues
Published: October 29, 2012

Red lentil curry is a tasty gluten-free and vegan dish.  Lentils are a great source of protein and are common in cuisines that are vegetable based, like in India.  This hearty curry is the perfect food on a cool fall evening; the rich spices alone will warm you up.  Serve this delectable dish with fluffy Basmati rice.
Red Lentil Curry



Ingredients:
 
1 cup red lentils
1 large yellow onion, diced
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 teaspoon cinnamon
1 teaspoon fennel
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon salt
1 tablespoon brown sugar
1 teaspoon garlic, minced
1 teaspoon ginger root, minced
2 large red tomatoes, chopped
1/4 cup tomato puree
 
Directions:
 








Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a medium sized pot with water to cover and simmer until lentils tender. This should take 10-15 minutes.


   
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.


   
While the onions are cooking, combine the mustard seed, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.


   
Stir in the tomatoes and tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a medium sized pot with water to cover and simmer until lentils tender. This should take 10-15 minutes.


     
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.


     
While the onions are cooking, combine the mustard seed, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.


     
Stir in the tomatoes and tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.