Green Lentil and Tomato Curry

This is a recipe I got from Molly's blog feel good, feel well which has been discontinued and I fear the recipe got lost somewhere in the blogosphere, which is a pity, since it is a very very tasty lentil recipe. Her new blog is called flyg fly lila nyckelpiga (fly fly little ladybird) and although it is in Swedish well worth a visit (if you can't read Swedish you can always use the google translator).
But back to the recipe; I only had to make few adaptations to veganize it, mainly exchanging the crème fraîche with soy creme and lemon juice. I very much liked the addition of dried apricots which gave the dish a very fine note.

So here is my vegan version:

Ingredients:

oil for cooking

1 onion, finely diced

about 8 dried apricots, cut into thin slices

curry powder (or homemade garam masala)

2 tablespoons tomato paste

1 can chopped tomatoes

3 tablespoons soy creme

1/2 a teaspoon lemon or lime juice

2 teaspoons Dijon mustard

salt and pepper to taste

1 cup dry Puy lentils

some Thai basil for garnish (optional)

What to do:

1. Wash and soak lentils for 2 to 3 hours; boil until tender.
2. Heat the oil in a large pan, fry the onions until golden.
3. Add the pepper, apricots, and curry powder and stir for a minute or so.
4. Add tomato paste and stir well.
5. Add chopped tomatoes, soy creme, lemon juice, and mustard and cook for about 10 minutes.
6. Add the lentils and adjust with salt and pepper to taste.
7. Garnish with some Thai basil.
8. Serve on basmati rice.