Curried Lentils – a delicious recipe with olive oil $, garlic $, onion $, carrots, curry, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris.
2
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.
3
Meanwhile, mince the garlic and finely dice the onion and carrots. Saute 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 saute for one minute more.
4
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).
5
Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.
131
kcal
Calories
4
g
Fat
19
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Tbsp olive oil $0.16, 2 cloves garlic $0.16, 1 medium onion $0.32, 3 medium carrots (1/2 lb.) $0.55, and more.
Yes, Curried Lentils falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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