Contains: lentils, rice
This was so delicious! So good in fact that my husband, David, and I gobbled it down in record time. On the other hand it took our son a little longer to warm up to it. At first he proclaimed with great conviction that he didn't like it (before he'd even tried it) when I finally convinced him to take a bite he decided that it was "kind of interesting". Sure, it took a little coaxing but in the end he happily finished it and David asked why I hadn't made this sooner. In all a great success!!
3 tbsp vegetable oil
1 small onion, finely chopped
1 piece fresh ginger (about 2 inches long), peeled and finely grated
2 tsp curry powder
1/2 tsp cayenne pepper
coarse salt
1 15oz can tomato sauce
2 cans cooked lentils, rinsed and drained (or 1 package cooked lentils from Trader Joe's from the produce section)
juice from 1 lime
1/2 cup chopped fresh cilantro
cooked basmati rice for serving
sliced tomatoes for serving (optional)
naan (optional)
In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until it begins to brown, 5 to 8 minutes.
Add spices; cook, stirring, until fragrant, 30 to 60 seconds.
Add tomato sauce, lentils and about 1/2 cup of water. Simmer until slightly thickened, 5 to 10 minutes. (If needed add more water.) Squeeze in the lime juice and cilantro; season with salt.
Serve with rice: garnish with sliced tomatoes and cilantro if desired.
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