Ingredients
1 Tbsp olive oil $0.16
2 cloves garlic $0.16
1 medium onion $0.32
3 medium carrots (1/2 lb.) $0.55
1 cup uncooked brown lentils $0.68
2 Tbsp curry powder (hot or mild) $0.60
1 15oz. can tomato sauce* $0.59
Salt to taste $0.02
½ bunch fresh cilantro (optional) $0.40
Preparation
Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris.
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.
Meanwhile, mince the garlic and finely dice the onion and carrots. Sauté 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 sauté for one minute more.
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 ½ tsp).
Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.
