this is a recipe tom and i made before this blog thingie was up but it was SO GOOD!! tom really liked it too and i don't think he even missed the meat. if you like curry or lentils you'll LOVE this!
from martha's everyday food march 2007
Curried Lentils in Tomato Sauce
Prep: 15 minutes Total: 20 minutes
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.
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
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 (just buy a bag and cook them; it only takes 15min!)
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.
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