For Cambria and anyone else up for an easy Indian dish: This is a great recipe, especially for using stuff on hand. But even for not using stuff on hand, it’s still a winner (almost surprisingly, I know, but try it).
Curried Lentils in Tomato Sauce
- 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
- 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.