Red Lentil Curry

INGREDIENTS:

3 c. lentils, rinsed and picked over

1 large onion, diced

2 tbsp. butter

2 tbsp. olive oil

2 tbsp. red curry paste

2 tbsp. green curry paste

1 tbsp. garam masala

2 tsp. curry powder

1 tsp. turmeric

2 tsp. sugar

4 small cloves minced garlic

1 tbsp. minced ginger

2 pinches cayenne pepper

4 c. tomato puree/sauce

2 tbsp. tomato paste

1 14-oz. can coconut milk or cream

Cilantro for garnishing

Rice for serving or naan

INSTRUCTIONS:

Wash and rinse the lentils till water runs clear. Place in a medium size pot with cold water, bring to a simmer and cook for 10 minutes. Remove from heat and drain.

Melt the butter in a large saucepan over medium high heat with olive oil. Add the onion and sauté for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger). Cook over medium heat for 5 minutes more.  Add the tomato puree and tomato paste, stir and simmer until smooth.

Add the lentils. Stir well and place in a 350 F oven for 1 hour. Add cream or coconut milk and cook for another 30 minutes.

Serve over rice, (I prefer Jasmine in this case) or with naan.