Tomato Lentil Curry

by

Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level Easy

My husband is out of town for a few days, so I thought I would make myself something that I like more than he does: lentils. I also wanted to make something easy and make enough of it that I could eat it for a few lunches without any more effort than re-heating it.

I found this recipe casting around the internet as I do, and it fit my criteria. Not only that, I had all the ingredients on hand so I didn't have to go to the grocery which was another plus. But best of all it fulfills part of the mandate for One Pot Meals by being cheap enough for university students to make.

This is what I always think of as a classic "dump" recipe. You start with a pot and pretty much just dump everything in and then let it cook until it's done. It doesn't get much easier than that. I adapted this recipe a bit and I should have adapted it a bit more, I think. It could have used some cumin and some ginger so I've added it to the recipe, even though I didn't add it when I made it. I think after sitting in the refrigerator for a day, it will have a bit more flavour today, but I'll probably make those additions when I heat it up for lunch.

INGREDIENTS

1 cups dry lentils
3 cups water (you can use chicken or vegetable stock for more flavor, but water works just as well)
15 ounces canned tomatoes
1/2 cup chopped yellow onion
1/2 cup chopped green pepper
1 cup potato chopped into 1 inch cubes
1 tsp curry powder
1 tsp cumin
1 tsp ginger
3 cloves garlic, minced
1/4 tsp cayenne pepper
Salt to taste and ground black pepper to taste

PREPARATION:

  1. Combine lentils and water , bring to a boil. (or stock)
  2. Lower heat to simmer, add the rest of the ingredients. Cover and let simmer 45 minutes. Stir occasionally. Add water (or stock) if necessary.
This recipe appears in: Vegetarian

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