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curried lentils – an easy dish to make

curried lentilsIt was wet and humid yesterday.  I was hoping the rain would have stopped late in the afternoon so we could use the barbeque but windy conditions prevented that idea from happening.

  I was feeling a bit nostalgic about our time overseas and a simple curry was the remedy needed to help us reminisce about the places we visited, and the food we ate.  It did the trick.  Mr. S and I talked about Asia as I prepped dinner.  Dahl was one of our favorite dishes we used to eat all the time and it’s the best use of lentils, in my humble opinion.  Lentils look like a flat baby pea, are a nutritional powerhouse, and easy to cook.  This dish is a cinch to make, season it to your own palate, and you can serve it as a main or as a side.

Serves 2
1 cup of lentils, rinsed
1 small red onion, sliced
fresh ginger, 1-inch peeled and chopped
1 tablespoon curry paste
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 fresh tomatoes, chopped
handful fresh coriander, chopped
plain yogurt
2 soft poached eggs

In a large pot or wok over medium heat, add a tablespoon of oil. Toss in onion and fry until soft. Add lentils, ginger, curry paste, cumin and coriander. Stir to combine and ingredients become fragrant. Add 4 cups of water. Stir, bring to a boil then reduce heat to low.  Cook 20 to 25 minutes until it becomes the consistency of a stew.

Next, grab a bowl and spoon in the cooked lentils.  Add chopped tomatoes, a scattering of fresh coriander and a dollop of yogurt.  Top with a poached egg and more coriander.  Dinner is served!

The Culinary Chase’s Note:  I topped the dish with Crunch Dynasty – so delicious.  I used red lentils but you can use any color.  Enjoy!

curried lentils – an easy dish to make
 
Prep time
10 mins

Cook time
25 mins

Total time
35 mins

 

Lentils look like a flat baby pea, are a nutritional powerhouse, and easy to cook. This dish is a cinch to make, season it to your own palate, and you can serve it as a main or as a side.
Author: The Culinary Chase
Recipe type: curry
Serves: 2

Ingredients
  • 1 cup of lentils, rinsed
  • 1 small red onion, sliced
  • fresh ginger, 1-inch peeled and chopped
  • 1 tablespoon curry paste
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 fresh tomatoes, chopped
  • handful fresh coriander, chopped
  • plain yogurt
  • 2 soft poached eggs
Instructions
  1. In a large pot or wok over medium heat, add a tablespoon of oil. Toss in onion and fry until soft. Add lentils, ginger, curry paste, cumin and coriander. Stir to combine and ingredients become fragrant. Add 4 cups of hot water. Stir, bring to a boil then reduce heat to low. Cook 20 to 25 minutes until it becomes the consistency of a stew.
  2. Next, grab a bowl and spoon in the cooked lentils. Add chopped tomatoes, a scattering of fresh coriander and a dollop of yogurt. Top with a poached egg and more coriander. Dinner is served!
Notes
The Culinary Chase’s Note: I topped the dish with Crunch Dynasty – so delicious. I used red lentils but you can use any color. Enjoy!

 

The post curried lentils – an easy dish to make appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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