Red Lentil Curry

This weather is killing me!  In the absolute best way possible. If it gets cold and snows again, I may just cry!

I washed and put away my long, down coat last weekend. Stupid? Maybe. I'm going to think of it as optimistic instead. We went for a run tonight before dinner, I think half-marathon training has officially begun! By the time we got to the lake (approx 1.3 miles away), the temperature had dropped about 20 degrees and there was a fog rising off the water. What weird weather!  It's supposed to be back into the 70s tomorrow though, so you'll hear no complaints from me.

Red Lentil Curry (adapted from recipe found here)
2 c red lentils
1 large onion, diced
1 T vegetable oil
2 T curry paste
1 T curry powder
1 t ground turmeric
1 t ground cumin
1 t chili powder
1 t salt
1 t white sugar
1 t minced garlic
1 t ginger root, minced
1 (14.25 ounce) can fire roasted tomatoes, blended to a puree
Cilantro
Basmati rice

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 pot with water to cover and simmer covered until lentils tender (add more water if necessary), about 15-20 minutes.

While the lentils are cooking, in a large skillet or saucepan, caramelize the onions in vegetable oil. Meanwhile, combine the curry paste, 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 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, top with cilantro, and serve.

We served this curry over basmati rice (cook according to package directions).