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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I wanted a recipe for Indian lentils that used what I had on hand, and I came up with the following. It's a little spicy, so you may want to omit the cayenne. Ingredients:
2 tablespoons olive oil |
1/2 onion, chopped |
1 (8 ounce) can tomato sauce |
2 teaspoons coriander |
1 1/2 teaspoons cumin |
1 1/2 teaspoons garam masala |
1/2 teaspoon cayenne |
0.5 (8 ounce) bag dry lentils |
3 cups water |
0.5 (8 ounce) can coconut milk |
Directions:
1. Saute onion in olive oil until golden brown.
2. Add tomato sauce through lentils and 1 cup of water. Turn heat to medium low and cover.
3. Cook about 15 minutes or until water is mostly absorbed.
4. Add 1 cup water, cover, and cook another 15 minutes.
5. Repeat Step 4 if necessary.
6. Stir in coconut milk and simmer for 5 minutes.
7. Serve over rice.
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