Curried Lentils

This one comes from a friend up in Canada. She served it for lunch when we were visiting and I loved it! It's got a good kick.


1 cup lentils (red or green)
3 T butter
1 medium onion, chopped
1” cube root ginger, grated
1 t chili powder
1 t tumeric
½ c plain yogurt
1 t salt (I thought it needed more)
2 small tomatoes, chopped
1-2 green chilies or ¼ t red pepper flakes
1 t ground cumin
2-3 large garlic cloves
½ t garam masala


Wash lentils and drain

Saute onion and ginger about 6-8 minutes in 2 T butter. Stir in chili powder, tumeric, and then lentils. Stir fry for 3-4 minutes.

Add 2.5 cups hot water. Bring to boil and reduce to low. Cover and simmer 30-35 minutes (or until lentils are soft)

In small bowl whisk yogurt and salt. Add to lentils. Stir in tomatoes and cook on lowest heat setting.

In small saucepan, melt butter and add chilies and garlic. Saute for 5 minutes, stir in cumin and garam masala. Remove from heat immediately and add to lentils.

Serve over rice

OR, you can do what my friend, Tracy, suggested and throw everything except the yogurt in the crock pot with two cups of water. Cook on low for six hours and then serve with a dollop of yogurt on top. Yummy!