RED CURRY LENTILS FOR NEPHEWS RANDY'S TREE FARM CREW ENJOY DAN:

RED CURRY LENTILS FOR RANDY'S TREE FARM CREW

                                                                                                  By CHEF DAN:

Serves 16

INGREDIENTS:

8 cups  water

4 cups red lentils

2 (15 Oz) cans of chickpeas

2 onions, diced

4 cloves garlic, minced

1 thumb-size fresh ginger, minced

2 tablespoon red curry paste

1 tablespoon EACH tandoori masala, curry powder and curry powder

2 teaspoons EACH turmeric and cumin

2 teaspoons sugar

2 (15.5 Oz) can tomato puree

2 tablespoons vegetable oil

1 (19.5 Oz) can Mae Ploy coconut milk

Rice for serving

DIRECTIONS:

1.   Bring salted water to a boil, partially covered, skimming off foam.

2.   Cook until tender about 12-15 minutes, set aside.

3.   While lentils are cooking, stir together chickpeas, and nest 10 ingredients in a bowl.

4.   Heat 1 tablespoon oil in as skillet over medium-heat when sizzling.

5.   Add onion and sauté for 10 minutes.

6.   Add remaining oil and curry mixture and simmer over medium-low heat for about 2 minutes.

7.   Add tomatoes puree, stirring scraping up any tiny browned bits on the bottom.

8.    Add lentils and gently fold mixture together.

9.   Stir in coconut milk and serve over rice.

ENJOY DAN:                                                     HALLELUJAH!!