Ingredients
The following ingredients have 4 Servings
- 1 Tbs Coconut Oil
- 1 C (150g) Red Onion (diced small, about 1 medium onion)
- 1 1/4 tsp Ground Cumin (or 1 tsp cumin seeds)
- 1/4 tsp Red Chili Flakes (or 1 red chili chopped fine. leave out for less spicy.)
- 1 Tbs (heaped) Fresh Garlic (grated, about 4 medium garlic cloves)
- 1 Tbs (heaped) Fresh Ginger (grated, about a 1" (2.5cm) piece)
- 3 Tbs Prepared Red Curry Paste
- 1 C (192g) Red Lentils (rinsed through a fine mesh strainer (aka Masoor Dal))
- 3 C (710g) Water
- 3/4 tsp fine Sea Salt
- Lime
- 2 Tbs Coconut Oil
- 1 1/4 tsp Ground Cumin (or 1 tsp cumin seeds)
- 1 tsp Chili Powder
- 4-5 Cloves of Garlic (sliced thin)
- Cilantro
- Lime Wedges
- Jasmine Rice
- Small Green Chilis (like serrano (sliced thin) )
- Sliced Cucumbers
Instruction
- In a large saute' pan, add the coconut oil and heat until shimmering. Add the onions and saute' on medium heat for about 3 minutes, or just until slightly softened. Stir in the cumin, red pepper flakes (or chili) if using, garlic and ginger. Reduce heat to medium low and stir, cooking for 2-3 minutes or until the raw smell of garlic and ginger is gone. The garlic and ginger will begin to stick to the pan.
- Stir in the red curry paste to coat the onions - about 1 minute. To the onion/spice mixture, pour in the water and stir in the lentils, breaking up any lentils that may have stuck together from rinsing. Bring to a simmer, reduce heat to low, put a lid on the pan and cook gently for about 10 minutes or until the lentils are soft.Remove lid and simmer for an about 4-6 minutes. Add the salt. The spicy lentils will begin to thicken as they cook further. Remove the pan from heat and let set about 3-5 minutes, with the lid on, slightly ajar. The mixture will continue to thicken as it sets. Depending on the consistency you prefer, share while still a little loose or serve the spicy lentils after they thicken a bit. A splash of water will loosen things up a bit if the lentils dry out too far. Add a squeeze of lime and stir.
