Red Lentil Puree
Ingredients
- 1 Tbsp oil
- 1 small onion, diced
- 1 Large Carrot, peeled and cut into a small dice
- 1 Garlic Clove
- 1 Tsp fresh ginger, minced
- 2 Tsp curry powder
- 1 Tsp cumin
- 1 Tsp turmeric
- 2 Cups water
- 2 Tsp kosher salt
- 1 14 oz Can Tomato Puree
- 1 Cups Red Lentils, rinsed well
- Brown or White Basmati RIce
Instructions
- Heat the oil in a large saucepan over medium heat.
- Saute the onions and carrots for 4 minutes.
- Add the garlic, ginger, curry, cumin and turmeric and cook for 2 minutes.
- Add the lentils, water, salt and tomato puree and bring to a boil.
- Stir, cover, reduce heat to a simmer and cook for 35 minutes or until creamy and tender.
- Serve with basmati rice.
- *Allow to cool, store in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, defrost in fridge for 24 hours or place in pot and bring to heat over low-medium heat.
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