Creamy Curry Lentils Recipe
Love, Love, Love Spicy Food
I crave spicy foods at least once a week. I travel a lot, and wherever I'm on the road, I look for ethnic restaurants. Spice is nice! Being a chef and a major foodie, traveling gives me the opportunity to find great places to eat some awesome foods. But, there are those times I just make my own, and I can tell you, a majority of the time, it's better than the stuff restaurants put out.
Here's one of my favorites: creamy curry lentils. I made this for a 200-guest wedding last September, and everyone loved it. This is a great side dish to a tandoori chicken or other main dishes from India. Enjoy! -The Drunken Chef
- 2 Cups Lentils, Red or Yellow
- 1 Cup Chicken Stock
- 1 Cup Greek Yogurt
- 2 Tbsp Curry Powder
- 1 Tbsp Garam Masala
- 1 Onion, Diced
- 2 Tomatoes, Diced
- 2 Garlic Cloves, Chopped
- 6 Cups Water
- 2 Tbsp Ghee, or Butter
- 1/4 Cup Cilantro, Chopped
- 1 Tsp Salt
- 1 Tsp Pepper
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- Rinse lentils. In large pot, add 6 cups of water and bring to a boil. Add rinsed lentils to pot. Add curry and garam masala spices.
- Boil lentils and spices for 30 minutes or until lentils are soft.
- In another pan, melt ghee (or butter) and add diced onions and sauté for 3 minutes on medium heat. Add tomatoes and garlic and sauté for an additional 3 minutes.
- Once the lentils are soft, drain most of the water except for about a cup. Add the sauté vegetables to the lentils. Afterwards, add 1 cup of chicken stock and bring to a simmer over medium heat. Then add chopped cilantro to mix
- Add the yogurt and 1 more teaspoon of curry and garam masala and mix well, adding water as needed to make mixture creamy.
- Simmer on low heat for 10 minutes and add salt and pepper as needed. (Optional)