Curried Lentils In Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a low fat, zesty, healthy way to spice up lentils. A good place to splurge here is with the tomato sauce. Better quality imparts a better flavor. Lentils are high in protein and inexpensive. It disappeared very quickly in my house and my toddler loved the dish. Read more . I have adapted this from a Everyday Food magazine recipe. I serve it topped with yogurt, which complements the flavors exsquitly. Ingredients:
3 tablespoons vegetable oil |
1 medium onion, finely chopped |
1 piece fresh ginger (2 inches long), peeled and finely grated |
coarse salt |
2 teaspoons curry powder |
1 teaspoon garam masala |
1/4 to 1/2 teaspoon cayenne pepper |
1 jar (26 ounces) quality store-bought tomato sauce |
2 cans (20 ounces each) cooked lentils, rinsed and drained or about 2-3 cups cooked lentils |
2 tablespoons fresh lime juice (from 1 lime) |
1/2 cup chopped fresh cilantro, plus more for garnish (optional) |
cooked basmati (or other long-grain white or brown) rice, for serving |
plain yogurt, about 1-2 cups |
* this is an indian spice available at most health food stores or major grocers |
Directions:
1. In a large saucepan, heat oil over medium.
2. Add onion and ginger; season with salt.
3. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
4. Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
5. Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes.
6. Stir in lime juice and cilantro; season with salt.
7. Serve lentil mixture with rice;
8. Top each serving with a bit of yogurt
9. Garnish with more cilantro, if desired.
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