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1 teaspoon salt

1 large onion, diced

1 teaspoon white sugar

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon minced fresh ginger

1 teaspoon minced garlic

2 tablespoons curry paste

1 teaspoon ground turmeric

1 tablespoon vegetable oil

1 (14.25 ounce) can tomato puree

2 cups red lentils

1 teaspoon chili powder


Step 1

Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.

Step 2

Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.

Step 3

Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.

Step 4

Stir in the tomato puree, remove from heat and stir into the lentils.