Ingredient

• 2 cups red lentils
• 3 cups water, or more as needed
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Direction

1. Wash lentils in cold water until water runs clear.
2. Put lentils in a pot with enough water to cover; bring to a boil and reduce heat to medium-low. Cover and simmer, adding water as needed to keep lentils covered, until tender, 15 to 20 minutes. Drain.
3. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
4. Mix together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a large bowl; stir into onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
5. Stir in tomato puree and lentils; cook until warmed through.