Red Lentil Curry

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

Ingredients:

• 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

To Do:

1. Heat the oil in large pot over medium heat and cook the onion until translucent – 5 minutes or so.
2. 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.
3. 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.
4. Add the arugula and stir to combine.  Taste and add salt, if needed.  Top with cilantro.

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