curried lentils – an easy dish to make

  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

 

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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!

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