Cook time: 25-30 minutes
Total time: Less than 1 hour
50 gram butter
2 onion, trimmed and thinly sliced
4-6 garlic, minced
2 handful fresh mushroom, sliced
2-3 chopped red chili (depends on how spicy you want, add more)
2 tomatoes, chopped
2 dl dried red or green lentils
250 ml water
400 ml coconut cream or coconut milk
200 gram tomato paste
1 tablespoon red curry paste
1 tablespoon green curry paste
Seasoning (salt, chili powder, black pepper, curry)
Handful fresh parsley
Soak dry lentils in cold water for about 20-30 minutes. After soaking, rinse the lentils under cold running water.
Chop the vegetables - chop, chop, chop!
In a deep pot, cook onion and garlic with butter over a medium heat until it begins to brown. Add the mushrooms, chili and tomatoes until soft. Stir occasionally.
Add the lentils. Stir for 1 minute. Add water and coconut cream or coconut milk. Let it simmer for 10 minutes.
Add the tomato paste, red curry paste, green curry paste and seasoning (salt, chili powder, black pepper, curry).
Continue to stir and cook for about 20 minutes. Taste and add more seasoning, if needed.
Add water if needed (lentils should be fully covered with water at all times).
Finally, add some chopped parsley and stir.
The lentils should be soft by now. If not, add more water and cook for few more minutes.
Serve the lentils hot with rice, chapati, sabayaad or laxoox.
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