Curried Lentils


  • 1 Cup Brown Lentils
  • 3 Cups Water
  • 1 Tablespoon Olive Oil
  • 2 Cloves Garlic
  • 1 Whole Medium Onion
  • 3 Whole Medium Carrots
  • 2 1/2 Tablespoons Curry Powder
  • 15 Ounces Tomato Sauce
  • 1 Pinch Salt
  • 1/2 Teaspoon Cayenne Pepper
  • 1/4 Cup Chopped Cilantro, Optional


  1. Bring water to a boil in a sauce pan and 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.
  2. 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.
  3. 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.
  4. Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.