makes 4-6 servings
1 cup dry lentils
1 tablespoon olive oil
1 cup diced white onion
1 tablespoon red curry paste
1 teaspoon ground coriander
2 teaspoons ground cumin
15-ounce can diced fire-roasted tomatoes
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 cup water
3 tablespoons unsalted butter
1/8 teaspoon salt
freshly ground black pepper
1/3 cup heavy cream
2 tablespoons minced fresh cilantro
cooked rice, for serving
1. Add the lentils to a large sauce pan and cover with water by two inches. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the lentils are tender. Drain the lentils and set aside.
2. Heat the olive oil in a large stock pot over medium-high heat. Add the onions and cook until softened, 3-5 minutes. Stir in the red curry paste, ground coriander, and ground cumin and cook until fragrant, about one minutes.
3. Add the cooked lentils, tomatoes, ginger, garlic, cayenne pepper, and water to the stock pot. Stir in the butter, salt, and pepper. Cook for one hour over low heat. Stir in the cream just before serving. Season to taste with additional salt and pepper, if necessary.
4. Garnish the lentils with the chopped cilantro and serve over rice.