Red Lentil Curry Recipe
This red lentil curry recipe is delicious with or without coconut milk. So creamy and flavorful you may not miss meat to go along with this dish. This filling and nourishing recipe is also inexpensive and quick and not to mention easy to prepare. I love Indian spice blends when they are done right. This combination of spices is perfect. Not overpowering and not too sweet. It has a wonderful nutty fragrance. Red lentils are softer than their green counterparts and are perfect for this creamy dish. It will have a melt in your mouth texture. This red lentil curry recipe has a wonderful Indian spices to lend it complex flavors.
This dish originates from India where it is referred to as dal. Dal means dried spit lentils. Indian dals are frequently eaten with flatbreads.
Lentils are rich in protein and iron. The iron in lentils are absorbed better with the addition of vitamin C. The addition of the tomatoes, since they contain vitamin C, not only add flavor but enhance the absorption of iron.
This lentil curry recipe will only take 26 minutes start to finish. You will need a few spices such as turmeric, ginger, cumin, and coriander. You will also need an onion, two tomatoes, butter, red lentils, stock, and optional coconut milk. The coconut milk will give it a creamier and nuttier flavor. If you are on a diet you can leave it out and it still will taste great without the added calories. You will sauté your onions and add all the spices except for turmeric. Boil your lentils in the stock and turmeric for five minutes while your onions and spices become fragrant. Add the onions and tomatoes to the lentils and continue cooking till they are creamy and tender about 20 minutes. Finish with coconut milk if desired.