Red Lentil Curry

• 8 ounces red lentils
• 4 cloves
• 1 cinnamon stick
• 4 cloves of garlic, peeled & minced
• 1 inch piece of fresh ginger, peeled and finely chopped
• fresh ground black pepper
• 1 quart cold water
• 2 tablespoons vegetable oil
• 2 yellow onions, peeled & finely chopped
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon hot chilli powder
• 1 teaspoon sugar
• 5 large tomatoes, skinned & chopped
• 1/2 teaspoon salt
• 2 tablespoons cream
• few sprigs of cilantro, chopped

1. Put the lentils, cloves, cinnamon stick and a few of grinds of pepper into a large saucepan. Cover with the water and bring to the boil. Reduce the heat, partially cover and simmer for 15-20 minutes until the lentils are soft.
2. Meanwhile heat the oil in a large pan, (I use a deep sided frying pan), add the onions and fry until softened and starting to brown. Add the garlic and ginger, giving a quick stir to mix in. Add the garam masala, ground coriander, turmeric and chilli powder. Stir quickly to prevent the spices sticking. Once they are mixed into the onion mixture add the tomatoes and sugar.
3. Having fished out the cinnamon stick and cloves add the lentils into the pan, season with salt and simmer for 10 minutes, stirring frequently,
4. Just before serving stir through the cream and cilantro.

red lentils, cloves, cinnamon, garlic, ginger, fresh ground black pepper, water, vegetable oil, yellow onions, garam masala, ground coriander, turmeric, hot chilli powder, sugar, tomatoes, salt, cream, cilantro

Taken from food52.com/recipes/8511-red-lentil-curry (may not work)