Thai Curry Red Lentils with Caramelized Shallots

  • 2 TB canola oil
  • 4 cloves garlic, minced
  • 1 TB fresh ginger, minced
  • 2 tsp Penang Curry Spice Blend**
  • or 2 tsp curry powder
  • 3 1/2 cups water
  • 1 cup unsweetened coconut milk
  • 1 1/2 cups dried red lentils
  • 1/4 cup fresh chopped fresh cilantro
  • 2 TB unsalted butter
  • 1 lb shallots or onions
  • 1/2 tsp salt
  • 1/2 tsp sugar, optional

Rinse the lentils, removing any stones or debris. Drain well. Heat oil in a large skillet over medium-high heat. Add garlic, ginger and curry powder. Cook, stirring for one minute. Add water, coconut milk, lentils and 1/2 tsp salt. Bring to a boil, lower heat, stir, cover and simmer for about 20 minutes. Remove cover, turn up heat and stir until liquid is absorbed and the lentils thicken, about 5 minutes. Stir in cilantro. Taste adding more salt or curry powder if desired. Peel and thinly slice the shallots or onions. Heat butter in a medium skillet over medium high heat. Add the shallots or onion, salt and sugar, if using. Stir and cook for about 15 minutes until golden and tender. Do not over brown or they will be bitter. Drain on paper towels. Serve lentils over brown or white basmati rice topped with caramelized shallots or onions.
**from Teeny Tiny Spice Company

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