Red Lentils with Curried Vegetables and Caramelized Onions
Recipe Rating
Red Lentils with Curried Vegetables and Caramelized Onions
The Components
This dish seems a little bit complicated in that it consists of 3 separate components. Spicy curried vegetables sit atop a base of red lentils and are topped with caramelized onions and yogurt.
Don't be alarmed, however. although there are a lot of ingredients, this dish is delicious and fairly simple to put together.
Scroll to the bottom of this recipe to review the pictoral.
Cook Time
Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: 8 servings
Ingredients
- 1 1/2 cups Red Lentils, rinsed well
- 3 cups water, boiling
- 1 large bay leaf
- 1/2 teaspoon sea salt
- 1 Tablespoon organic canola oil
- 1 large sweet onion, about 4 cups, sliced very thin
- 1 Tbsp brown sugar
- 3 Tablespoons yellow curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon New Mexico chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 Tablespoon minced garlic
- 1/2 teaspoon onion powder
- 2 teaspoons fresh grated ginger
- 3 Tbsp organic canola oil
- 3 cups cauliflower, florets
- 1 cup carrots, peeled and diced into 1/2-3/4 inch chunks
- 2 cups potato, peeled, diced into 1/2 in cubes
- 1 can (14 oz) diced tomatoes, I prefer Muir Glen Fire Roasted
- 3 cups water
- 1 cup plain yogurt
The Lentils
- Cook the Lentils: Bring 3 cups of water to a rolling boil. Add salt, bay leaf and lentils.
- Check them at 8 minutes. If they are not quite done, then give them another minute or two. If you overcook them, they will lose their structure and be more of a mush.
- Drain and reserve.
- Caramelize the Onions: In a large saute pan, heat 1 Tablespoon oil. Add thinly sliced onions. Toss to coat with oil. Cook on medium heat until nicely browned and wilted.
- Add brown sugar to the onions. Cook 5 minutes more, then remove from heat and put onions in a bowl. Reserve.
- Make the Curry Paste: In a small bowl, mix the curry powder, turmeric, sea salt, chile powder, onion powder, and cumin.
- In the same pan that you cooked the onions, add 3 Tablespoons oil. Add the garlic and ginger and the spice mixture. Stir to blend well, taking care not to burn the garlic and ginger. Cook on low to medium heat until slightly toasted.
- Stew the Vegetables: In a large pot, place the diced potatoes, carrots, and cauliflower. Add the tomatoes with their juice and water. Add the curry paste. Bring to a boil, then simmer on medium heat until the vegetables are tender. If the broth cooks down too much, add a little water.
- Plating the Dish: Place 1 cup lentils on the plate. Top with 1 cup curried vegetables. Garnish with 1 Tbsp plain yogurt and 2 Tbsp caramelized onions. Enjoy!
Caramalizing the Onions
Make the Curry Paste
Stew the Vegetables
Putting It All Together
