1tablespoonextra virgin olive oilplus a little extra
2tablespoonsmild curry powder
1 1/3cupsblack beluga lentilsor French Du Puy lentils, picked over for stones or debris
6cupsvery hot waterkeep it simmering on low in a small pot on the stove
Heat the oil in a large sauce pan over medium heat, until shimmering. Saute the onions in the oil until translucent, about 5 minutes.
Scootch the onions to one side, and add a quick pour of extra virgin olive oil to the cleared spot. Spoon the tomato paste, curry powder, and paprika over the oil, and stir until very fragrant (just 30 seconds or so).
Mix the spice paste into the onions. Add the lentils, 1/2 teaspoon of salt, and then add two ladles of the hot water, stirring well. Let the lentils absorb most of the water, and add two more ladles of water, stirring well. Repeat, until the lentils are tender, but not mushy (i.e., they should be al dente). The stew should be slightly saucy, but not at all soupy, Taste, and add salt as needed.
Store in the fridge for up to 5 days.
Curried Lentil Stew was originally published on https://soupaddict.com/vegetarian-curried-lentil-stew/