Ingredients

• 2 cups red lentils
• 1 400g beans (butter, chickpeas, etc)
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 1 tablespoon Keans curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon ginger root, minced
• 1 (14.25 ounce) can tomato puree

Directions

1. Wash the lentils in cold water until the water runs clear

2. Put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

3. While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.

4. While the onions are cooking, combine the curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well.

5. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

6. Stir in the tomato puree and add beans reduce heat, allow the curry base to simmer until the lentils are ready.

7. 5. When the lentils are tender drain them briefly. Mix the curry base into the lentils and serve immediately.

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