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Comforting Red Lentil and Chickpea Curry Recipe

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This recipe for Comforting Red Lentil and Chickpea Curry is from The Gibson Family Cookbook Project 1, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. uncooked red lentils or 1¾ c cooked red lentils
4 tsp. oil
1 med. sweet onion, diced (about 2 c.)
3 medium cloves of garlic, minced
2 tsp. fresh ginger, minced
2 T. red curry paste (or to taste)
1 T. curry powder
½ tsp. ground turmeric
1 tsp. ground cumin
½ tsp. salt
1 tsp. sugar
1½ c. crushed tomatoes
1 can (14 oz.) chickpeas or 1½ cooked chickpeas

2 to 3 cups cooked rice
Directions:
Directions:
Rinse lentils and pit them in a medium pot with 2½ to 3 cups water. Bring to a boil then reduce heat and simmer for 8 to 15 minutes. Drain.
In large skillet, heat oil over medium heat. Add onion and garlic, cook 5 min. then add ginger and cook another 2 minutes.
Add curry paste, curry powder and spices. Increase heat to medium-high and cook, stirring frequently about 2 min.
Add tomatoes, chickpeas and lentils and cook until thorough. Serve over rice. Stays in fridge 4 - 5 days and freezer 1 month.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
I make this a day in advance and reheat while rice is cooking.

 

 

 

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