Updated: Jan 22
A nutritious simple dinner for 2 for less than 10 bucks
With the ever-rising cost of animal proteins, I’m always looking for plant-based alternatives such as in this red lentil dal. The best thing is this can be assembled in less than 30 minutes, making it a perfect go-to dinner on those hectic days. I’m sure this red lentil gem will become a household favourite. Curry paste is so fragrant, I find it therapeutic. The curry paste can be found in the international section of most supermarkets. This Thai curry paste is my favorite brand. Always be sure to check the ingredient list, as some will have sugar as the first ingredient. Also, I love to use curry paste in my soups, stews and in marinade for chicken.
1 cups red lentils, dried & rinsed
1 ½–2 cups hot water
1 large sweet or Spanish onion, coarsely chopped
2 Roma tomatoes, diced or ½ cup canned
2 tbsp butter, divided
2–3 teaspoons red curry paste
2–3 tbsp finely minced ginger
2–3 cloves garlic, finely minced
1 tsp mustard powder (optional)
1 tsp dried oregano
Dissolve mustard powder in hot water, set aside.
Using enamel pot or cast-iron skillet, melt butter over medium high heat.
Add onions, sauté until semi-translucent but not cooked through; add garlic and ginger, stir for one or two minutes.
Add curry paste 1 tablespoon at a time until onions are well coated.
Reduce heat to medium, add oregano, stir until onions are soft, add a splash of hot water if needed to lift some of curry paste.
Add tomatoes, about ¼ cup of hot water.
Add lentils in two batches,
Add remaining water.
Increase heat to medium high, cover until it comes to a boil, stirring frequently.
Simmer on medium low until lentils are soft or at desired texture, about 10 minutes.
Serve warm on brown rice or cauliflower rice (I like to combine the brown and cauliflower rice as seen in the image above). This make for awesome leftovers. Let me know how it turns out!