Curried Lentils in Tomato Sauce
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Everyday Food, March 2007
- Prep Time 15 minutes
- Total Time 20 minutes
- Yield Serves 6
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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 (page 64; optional)
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 jar (26 ounces) best-quality store-bought tomato sauce
- 2 cans (20 ounces each) cooked lentils, rinsed and drained
- 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) rice, for serving
Directions
- In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.
- Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
- Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.
- Serve lentil mixture with rice; garnish with more cilantro, if desired.
Wow! This was wonderful
Very authentic tasting! Used my own tomato sauce and added roasted cauliflower and chickpeas to bulk it up a bit. Cilantro and lime really took the dish to the next level--hoping it freezes well as it would be great to defrost on a busy week night!
Hi Eviebelle--when you used dried lentils, did you add them straight to the recipe dried, or did you cook them first? I was thinking I would do the same thing, thanks!
This is one of our favorite recipes. Very, very tasty. I use Muir Glen for the "best quality" sauce, and I can never find canned lentils anywhere, so I just use about 13 oz dried.