Red Lentil Curry

2 cups red lentils

1 large onion, diced

1 tbsp. vegetable oil

2 tbsp. curry paste

1 tbsp. curry powder

1 tsp. ground turmeric

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1 tsp. white sugar

1 tsp. minced garlic

1 tsp. minced fresh ginger

1 (14.25 ounce) can tomato puree

Preparation:

Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.

Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in the tomato puree, remove from heat and stir into the lentils. Serves: 8.