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Under 30 Minutes

Under 30 Minutes

Curried Lentils in Tomato Sauce

In this Indian-inspired vegetarian main, top-notch jarred tomato sauce and canned lentils save hours of work. When chosen well, jarred tomato sauce can rival your own. The best ones include tomatoes and seasonings but are free of preservatives, sugar, and corn syrup.

  • prep: 15 mins
    total time: 20 mins
  • servings: 6

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

  1. Step 1

    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.

  2. Step 2

    Add spices; cook, stirring, until fragrant, 30 to 60 seconds.

  3. Step 3

    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.

  4. Step 4

    Serve lentil mixture with rice; garnish with more cilantro, if desired.

Reviews (4)

  • 27 Feb, 2013

    Wow! This was wonderful

  • 8 Jan, 2013

    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!

  • 26 Sep, 2011

    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!

  • 19 Sep, 2011

    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.