Red Lentil Curry from Sunshine

2 c red lentils

1 large onion chopped

1 T vegetable oil

2 T curry paste

1 T curry powder

1 t. ground turmeric

1 t. ground cumin

1 t. chili powder

1 t. salt

1 t. white sugar

1 t. minced garlic

1 t. ginger root, minced

1 (14.5 oz) can tomato puree

Wash the lentils in cold water until it runs clear. Put them in a pot with water to cover and simmer covered until lentils are tender. While lentils are cooking, in a large skillet or saucepan, caramelize the onions in the vegetable oil. While onions are cooking, in a bowl, mix together the curry paste, curry powder, turmeric, cumin, chili powder, salt sugar, garlic and ginger. Add this mixture to the onions when they are finished cooking and cook over high heat for 2 minutes stirring constantly. Stir in the tomato puree and reduce heat. Allow the curry base to simmer until the lentils are ready. When the lentils are tender, drain them briefly then mix the curry base into the lentils and serve.