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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (5)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
Made exactly as directed with one exception - used 1 cup of vegetable stock instead of 1 cup of water. Used the recipe for garam masala: 4tsp. ground coriander, 2tsp. each ground pepper and ground cumin, 1 tsp. cinnamon, ½ tsp. each ground cardamom and ground cloves. (pg. 64 Everyday Food, March 2007) Served with basmati rice and naan. Great recipe!
Rating: Unrated
Wow! This was wonderful
Rating: Unrated
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!
Rating: Unrated
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!
Rating: Unrated
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.