2 cups red lentils
1 large onion, diced
1 Tbsp. vegetable oil
2 Tbsp. curry paste
1 Tbsp. curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1 tsp. sugar
1 tsp. minced garlic
1 tsp. ginger root, minced
1 (14.25 ounce) can tomato puree
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 pot with water to cover and simmer covered until lentils tender (add more water if necessary).
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
While the onions are cooking, combine remaining ingredients, except tomato puree, in a mixing bowl and combine 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 tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
When the lentils are tender drain off excess water. Mix the curry base into the lentils and serve immediately.