Hello!
We are now both officially Kings, officially living in Tualatin, and officially out of excuses to not update this blog.
So we promise to keep it up better.
For now, here is a recipe we really enjoyed last week, from allrecipes.com:
Red Lentil Curry (serve with Basmati rice and Naan bread)
2 cups red lentils
1 large onion, diced
1 tablespoon vegetable oil
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 ginger root, minced (we used powdered)
1 (14.25 ounce) can tomato puree (we pureed 2 overripe tomatoes and used canned puree for the rest)
- 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 (The recipe says “add more water if necessary” – we did. Watch it carefully so they don’t stick!).
- While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
- 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.
- Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
- 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.
Even if the lentils do get “sloppy” the curry will be delicious. And it’s not too spicy – trust me, I’m a huge wuss.
We bough Naan at Fred Meyer, but you could use pita bread too. 
