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Singapore Curry Lentils

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.

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Printable Recipe for Singapore Curry Lentils

Singapore Curry Lentils
Serves 2
This easy lentil recipe is inspired by the Singapore curry noodles that is a common dish in many Chinese restaurants. This dish takes the same savory flavours and infuses them into protein and iron-rich red lentils.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 1 cup onions, sliced
  2. 2/3 cups red lentils (you can also sub any small lentils; larger lentils will need longer cook time)
  3. 1 teaspoon madras curry powder (or use another generic curry powder or make your own like this one.
  4. 1 teaspoon red chili flakes (optional, to taste)
  5. 1 slice ginger, peeled (about 1/4" thick, 1/2" diameter)
  6. 1 clove garlic, minced
  7. 1 vegan chicken-style bouillon cube (or 1 teaspoon paste/powder)
  8. 1 1/2 cups water
Instructions
  1. Rinse lentils very well, until water is no longer foamy or cloudy.
  2. 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.
  3. Add the lentils and one cup and a half of water. Turn heat to high and let cook until boiling.
  4. Turn heat to low, cover the pot and let simmer for 15 minutes or until the lentils are soft and water is mostly absorbed.
  5. Stir in the bouillon cube. Let cook for another minute or two for the flavours to marry.
  6. Taste and adjust for salt and pepper.
  7. Enjoy!.
Notes
  1. For gluten-free diets, make sure the madras curry powder you choose is free from wheat flours or other flours containing gluten.
Mary's Test Kitchen http://www.marystestkitchen.com/

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