Red Lentil Curry

1. Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

2. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.

3. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

4. Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.

5. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

302 cups red lentils1 large onion, diced1 tablespoon vegetable oil2 tablespoons curry paste1 tablespoon curry powder1 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon chili powder1 teaspoon salt1 teaspoon white sugar1 teaspoon minced garlic1 teaspoon ginger root, minced1 (14.25 ounce) can tomato puree