Red Lentil Curry Vegan Gluten Free

Red Lentil Curry (Vegan, Gluten Free)

Red Lentil Curry (Vegan, Gluten Free)

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   3 Points
Cuisine
  • Indian
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1 tablespoon curry powder
  • 1 teaspoon fennel
  • 2 clove Garlic, finely minced
  • 1 teaspoon ginger root, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon mustard seed
  • 1 cup red split lentils (Masoor Dal)
  • 1 tablespoon salt
  • 1/4 cup tomato puree
  • 2 large red tomatoes, chopped
  • 1 tablespoon vegetable oil
  • 1 large yellow onion, diced
Instructions

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 medium sized pot with water to cover and simmer until lentils tender. This should take 10-15 minutes.While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.While the onions are cooking, combine the mustard seed, cinnamon, fennel, 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 tomatoes and 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 and serve immediately.

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