Curried Lentils

Name: Curried Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 1 cup each
Ingredients: 1 Tbsp olive oil; 2 cloves garlic; 1 medium onion; 3 medium carrots (1/2 lb.); 1 cup uncooked brown lentils; 2 Tbsp curry powder hot or mild; 15 oz can tomato sauce*; salt to taste; 1/2 bunch fresh cilantro (optional)

User Reviews

4.6

243 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 1 cup each
Calories
28275 kcal
Cuisine
Indian, International, Vegetarian, Vegan, gluten-free

Curried Lentils

Nancy Wheeler

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Ready in the blink of an eye, packed with flavor, and several different serving options. These Curried Lentils are a healthy go-to weeknight dinner.

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Ingredients

Servings

1 Tbsp olive oil $0.16
2 cloves garlic $0.16
1 medium onion $0.32
3 medium carrots (1/2 lb.) $0.55
1 cup uncooked brown lentils $0.68
2 Tbsp curry powder hot or mild $0.60
15 oz can tomato sauce* $0.59
salt to taste $0.02
1/2 bunch fresh cilantro (optional) $0.40

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Instructions

Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris. Bring 3 cups of water to a boil in a sauce pot, then add the lentils. Allow the pot to come back up to a boil, then turn the heat to low, place a lid on top, and simmer for 20 minutes, or until the lentils are tender. Drain the cooked lentils in a colander.
Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté the onion, garlic, and carrots in a large skillet with olive oil over medium heat until the onions are transparent (about 5 minutes). Add the curry powder and sauté for one minute more.
Add the cooked and drained lentils to the skillet, along with the tomato sauce. Stir and heat through (about 5 minutes). Turn the heat off, taste the lentils, and add salt if needed (I added about 1/2 tsp).
Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.