Red (or Brown or…) Lentil Curry

January 8, 2010

This curry was like a performance of Beethoven’s Ninth Symphony that I’d once heard…..especially the last movement, with everything screaming and banging “Joy.'” It stunned, it made one fear great art. My father could say nothing after the meal.
~Anthony Burgess

Lens culinaris is a bushy annual legume, well adapted to semi-arid, cool conditions and cultivated for its lens-shaped seeds which are usually smaller than an eraser head. Low in fat and protein/iron laden lentils have a mild, nutty, and fairly terrene flavor. Given their nutritive vigor, they form an intergral part of global diets, especially in the Indian subcontinent with its abundant vegetarian populace. Vegan comfort food.

The rainbow coalition of lentil shades is dazzling: black, beluga, brown, green, orange, maroon, crimson, pink, red, tan, yellow, white, black & white. A common red lentil is the Red Chief which is a lovely salmon pink in dried form, but turns golden when cooked. As lentils are rather submissive by nature, they are suited to more dominant, assertive spices, such as sense-evocative curries.

Dried lentils may be stored in an airtight container for up to a year in a cool, dry place…a pantry sine qua nons.

RED OR BROWN LENTIL CURRY

2 t cumin seeds
2 t coriander seeds
1/4 t mustard seeds
1 T black peppercorns

1 t turmeric
1 t red pepper flakes

1 medium yellow onion, peeled and finely chopped
2 T canola oil oil
1 T fresh ginger, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 fresh jalapeño or serrano chile, seeded and finely chopped
1 T curry paste

1 t sea salt
1 t freshly ground black pepper

2 C vegetable stock
1 1/2 C dried red or brown lentils
1 (14-oz) can unsweetened coconut milk
1 cinnamon stick
Sea salt

Basmati rice, cooked
1 C fresh cilantro leaves, roughly chopped

Spread lentils out on a large plate to check for, and remove, small stones or debris. Then, place lentils in a strainer, and rinse thoroughly under cool running water.

In a small heavy skillet, combine the coriander, cumin, mustard seeds and peppercorns. Toast over low medium heat, shaking the pan until very slightly browned but not burned, 2-3 minutes. Cool and then add to a spice grinder or coffee mill and grind to a fine powder. Add the turmeric and red pepper and pulse the grinder a couple of times until well mixed. Set aside the curry spice powder.

Saute onion in oil in a heavy medium sauce pan or Dutch oven over medium high heat, stirring occasionally, until translucent and just turning golden, about 6 minutes. Add ginger, garlic and jalapeño or serrano chile and cook, stirring, 1-2 minutes. Add the curry spice powder (above) and curry paste; cook, stirring, 1 minute.

Stir in stock, lentils, coconut milk, cinnamon stick and bring to a boil, then reduce heat to a simmer. Simmer, covered, until lentils are tender, about 25-30 minutes. Season with salt to taste.

Serve over Basmati rice with cilantro scattered on top.

Pourboire: Cauliflower florets can be added for the last 10 minutes of the simmer.

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One Response to “Red (or Brown or…) Lentil Curry”


  1. Beautiful looking web-site! Exactly where did you acquire your theme?


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