Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

2 cups of red lentils
3 cups of water, or more as needed
1 tbsp. vegetable oil
1 large onion, diced
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. white sugar
1 tsp. minced garlic
1 tsp. minced fresh ginger
1 (14.25 Oz.) can tomato puree


  1. Lentils should be thoroughly cleaned in cold water.
  2. Put lentils in a pot, cover with water, bring to a boil, then turn heat down to medium-low. Lentils should be covered and simmered for 15 to 20 minutes, adding water as necessary to keep the lentils covered. Drain.
  3. In a large skillet over medium heat, warm the vegetable oil; cook and stir the onions in the hot oil for about 20 minutes, or until they are caramelized.
  4. Stir onions into the mixture of curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger.
  5. Turn the heat up to high and cook, stirring constantly, for 1 to 2 minutes, or until fragrant.
  6. Lentils and tomato puree are added; the mixture is heated through.