Serves: 4
Source: Chatelaine
Ingredients:
- 2 tsp canola oil
- 1 onion, finely chopped
- 2 tbsp Madras curry paste
- 1 cup red lentils, rinsed
- 3 cups water
- 1 can diced tomatoes (796 mL)
- ½ tsp salt
- ¼ cup sliced almonds
- ¼ cup chopped fresh parsley
Instructions:
- Heat a large saucepan over medium-high. Add 2 tsp canola oil, then 1 finely chopped medium onion. Cook, stirring often, until onion is soft, about 3 min. Add 2 tbsp Madras curry paste, 1 cup rinsed red lentils and 3 cups water. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, until lentils are tender and have absorbed all the liquid, about 30 min.
- Add a 796-mL can diced tomatoes to lentils along with 1/2 tsp salt. Gently boil, uncovered, until stew reduces slightly, 5 to 10 min. Garnish with 1/4 cup each toasted slivered almonds and chopped fresh parsley.