Red Lentil CurryPosted: January 27, 2011
Made this the other night as a warming dish to fight the cold. Even though it has a lot of ingredients, it comes together very quickly, makes a lot and can be served up in a variety of ways for leftovers (serve over brown rice, wrap it up in a tortilla or naan, use it later to make veggie burgers, thin it out to make soup, etc.).
Red Lentil Curry
- 1 tablespoon vegetable oil
- pinch of salt
- 1 onion, thinly sliced
- 1″ piece ginger, grated
- 4 cloves garlic, minced
- 5.5 cups water
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 2 cups red lentils
- 3 carrots, peeled and roughly chopped
- 2 cups arugula, chopped (spinach can be substituted)
- 1/2 cup cilantro, chopped
- Heat the oil in large pot over medium heat and cook the onion until translucent – 5 minutes or so.
- Puree the garlic, ginger and 1/2 cup water in a blender and add the mixture to the onions. Cook for another 5 minutes, turn the heat down low and and all of the spices. Toast for a minute.
- Stir in the lentils, the rest of the water and carrots. Cook for about 40 minutes. If lentils are looking too dry, add more water.
- Add the arugula and stir to combine. Taste and add salt, if needed. Top with cilantro.