Red Lentil Curry

Red Lentil Curry

A beautiful winter warmer and one the whole family will enjoy.



140g split red lentil, washed & drained 1 ½ tbsp. Coriander Leaves, chopped
2 Brown Onions, sliced 2 Tomatoes
1/3rd Cup Ghee Salt


Ingredients (Curry Paste):

1 ½ Tbsp. Chopped Ginger 1 ½ Tbsp. Chopped Garlic
1 1/2 tbsp. Cumin Seeds lightly toasted 5 Long Red Chillies
1 ½ tbsp. Coriander Seeds, toasted 2tbsp Extra Virgin Olive Oil



  1. Soak the lentils in 500ml water for 15 minutes. The transfer the water and lentils to a pot and bring to a boil on medium to high heat. Cook for a further for 8-10 minutes or until lentils are soft but still hold their shape. Reduce heat to a gentle simmer.
  2. Get a frying pan on high heat and add the Ghee, Onions & Tomato. Cook for around 8-10 minutes (stirring frequently) or until onions are golden. Remove pan from heat.
  3. To make the paste, add all the ingredients to a mortar & pestle and pound until it forms a paste.
  4. Add the paste and onion mixture to the pot of lentils and continue cooking until it is soft and thickened (about 4-5 minutes). Season curry to taste.
  5. Serve hot and garnished with Coriander leaves.
  6. Serve the soup in small bowls with a nice dollop of salsa in the middle. Drizzle with olive oil and serve.
  7. Serves 6-8.