This easy lentil recipe is inspired by the Singapore curry noodles that is a common dish in Chinese restaurants and one of my favourites. This dish takes the same savory flavours and infuses them into protein and iron-rich red lentils.
Video Tutorial for Singapore Curry Lentils
Printable Recipe for Singapore Curry Lentils
- 1 cup onions, sliced
- 2/3 cups red lentils (you can also sub any small lentils; larger lentils will need longer cook time)
- 1 teaspoon madras curry powder (or use another generic curry powder or make your own like this one.
- 1 teaspoon red chili flakes (optional, to taste)
- 1 slice ginger, peeled (about 1/4" thick, 1/2" diameter)
- 1 clove garlic, minced
- 1 vegan chicken-style bouillon cube (or 1 teaspoon paste/powder)
- 1 1/2 cups water
- Rinse lentils very well, until water is no longer foamy or cloudy.
- In a pot, over medium high heat, combine the onions, ginger, garlic and curry powder. Stir together and let cook for one minute. Do not let the spices burn; lower the heat if necessary. Add the chili flakes if desired.
- Add the lentils and one cup and a half of water. Turn heat to high and let cook until boiling.
- Turn heat to low, cover the pot and let simmer for 15 minutes or until the lentils are soft and water is mostly absorbed.
- Stir in the bouillon cube. Let cook for another minute or two for the flavours to marry.
- Taste and adjust for salt and pepper.
- For gluten-free diets, make sure the madras curry powder you choose is free from wheat flours or other flours containing gluten.