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curried lentils – an easy dish to make

curried lentilsIt was wet and humid yesterday.  I was hoping the rain would have stopped late in the afternoon so we could use the barbeque but windy conditions prevented that idea from happening.  I was feeling a bit nostalgic about our time overseas and a simple curry was the remedy needed to help us reminisce about the places we visited, and the food we ate.  It did the trick.  Mr. S and I talked about Asia as I prepped dinner.  Dahl was one of our favorite dishes we used to eat all the time and it’s the best use of lentils, in my humble opinion.  Lentils look like a flat baby pea, are a nutritional powerhouse, and easy to cook.  This dish is a cinch to make, season it to your own palate, and you can serve it as a main or as a side.

Serves 2
1 cup of lentils, rinsed
1 small red onion, sliced
fresh ginger, 1-inch peeled and chopped
1 tablespoon curry paste
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 fresh tomatoes, chopped
handful fresh coriander, chopped
plain yogurt
2 soft poached eggs

In a large pot or wok over medium heat, add a tablespoon of oil. Toss in onion and fry until soft. Add lentils, ginger, curry paste, cumin and coriander. Stir to combine and ingredients become fragrant. Add 4 cups of water. Stir, bring to a boil then reduce heat to low.  Cook 20 to 25 minutes until it becomes the consistency of a stew.

Next, grab a bowl and spoon in the cooked lentils.  Add chopped tomatoes, a scattering of fresh coriander and a dollop of yogurt.  Top with a poached egg and more coriander.  Dinner is served!

The Culinary Chase’s Note:  I topped the dish with Crunch Dynasty – so delicious.  I used red lentils but you can use any color.  Enjoy!

4.5 from 2 reviews
curried lentils - an easy dish to make
 
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Lentils look like a flat baby pea, are a nutritional powerhouse, and easy to cook. This dish is a cinch to make, season it to your own palate, and you can serve it as a main or as a side.
Author:
Recipe type: curry
Serves: 2
Ingredients
  • 1 cup of lentils, rinsed
  • 1 small red onion, sliced
  • fresh ginger, 1-inch peeled and chopped
  • 1 tablespoon curry paste
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 fresh tomatoes, chopped
  • handful fresh coriander, chopped
  • plain yogurt
  • 2 soft poached eggs
Instructions
  1. In a large pot or wok over medium heat, add a tablespoon of oil. Toss in onion and fry until soft. Add lentils, ginger, curry paste, cumin and coriander. Stir to combine and ingredients become fragrant. Add 4 cups of hot water. Stir, bring to a boil then reduce heat to low. Cook 20 to 25 minutes until it becomes the consistency of a stew.
  2. Next, grab a bowl and spoon in the cooked lentils. Add chopped tomatoes, a scattering of fresh coriander and a dollop of yogurt. Top with a poached egg and more coriander. Dinner is served!
Notes
The Culinary Chase’s Note: I topped the dish with Crunch Dynasty – so delicious. I used red lentils but you can use any color. Enjoy!

 

4 Responses to curried lentils – an easy dish to make

  1. Carlos August 29, 2015 at 20:47 #

    I was planning to do lentils today but now that I received your recipe, I will try. I love the idea with the egg on top.

    • The Culinary Chase August 30, 2015 at 09:46 #

      The egg really is the crowning glory to this dish, imho. 🙂

  2. Find My Rice September 3, 2015 at 02:06 #

    Great recipe! Curious about the blend of the egg and the curry but sure looks delicious! 🙂

    • The Culinary Chase September 3, 2015 at 14:56 #

      Give it a bash…poached eggs and curry is a yummy combo. 🙂