Throughout the summer months I swear by Sunday meal prep which allows me to spend evenings outside. With darkness now descending around 4:30, I’m keeping myself sane by researching and trying new meals. This dish has become a lunch time favorite as it is filling, yummy, and can be easily made with whatever is found in the pantry. (There is my first pantry reference!) Lentils are a new pantry staple thanks to Mom who once bought me a bag and nudged me to try her favorite – lentils monastery. Another good story for another day.
- 1 cup of lentils (I used small green)
- 2 tablespoons of curry
- 1 medium onion
- 3 medium carrots
- 2 garlic cloves
- 15 oz can of whole peeled tomatoes
Steps & Notes:
- Bring 3 cups of water to a boil then add the lentils and then get it boiling again. Once boiling, reduce it down to a simmer and put the lid on. Let it sim simmer for 20 minutes and then drain.
- I let them boil for a bit longer, about 25 minutes, because they still tasted a bit firm after 20.
- Chop the following in the food processor: 2 cloves of garlic, 1 medium onion, and 3 carrots.
- Sauté the veggies for about 5 minutes then add the curry.
- Lastly, blend a can of whole peeled tomatoes and add it to the veggie mix.
- Mix everything together and, of course, add some salt until it is delicious.
- This tasted WAY better the next day for lunch.
Notes for Next Time:
The curry I used had much more of an impact that I realized, and I’d like to make this again after getting some higher quality curry (perhaps from a local market).