Wednesday, March 4, 2009

"Make your Indian co-workers jealous" lentil recipe

The secret to these lentils is in the sauce, and in not watering it down too much. Substitute your favorite Indian curry paste if you can't find Patak's (pictured below).

2 cups water
1/2 cup lentils
3-4 cloves garlic
1 medium yellow onion, chopped
2 tablespoons olive oil
1 14-oz can of diced tomatoes
2 heaping tablespoons of hot indian curry paste
fresh cilantro

1. Bring 2 cups of water to a boil. Add garlic.
2. Rinse 1/2 cup of lentils.
3. Add lentils to boiling water and cook over low-medium heat for about half an hour, or until most of the water is absorbed and the lentils are getting nice and soft.
4. Meanwhile, fry 1 chopped onion in olive oil.
5. Add 2 heaping tablespoons of curry paste and stir.
6. Immediately add 1 14-oz can of diced tomatoes and stir together
7. Let the tomatoes, onion, and curry paste simmer for a little while.
8. When lentils are beginning to burst, add tomato mixture to the pot and stir. Let sit for a few minutes so the lentils can absorb the awesome curry flavor
9. Top with fresh cilantro and serve with basmati rice, and/or naan.


  1. What a brilliant idea. With all the things I use curry paste to flavor, you'd think I would have thought of making a quick and painless dahl with it.

  2. Next time I'm in curry hill, I'm going to get you a jar of vindaloo paste. It'll knock your socks off.

  3. This was fabulous! Move over, Mammy. I wonder how this would be with red lentils...