Nutritional Information: 

Yields: 8 servings | Total time: 45 minutes

Ingredients:

• 1 Tbsp olive oil
• 2 cloves garlic
• 1 medium onion
• 3 medium carrots (1/2 lb.)
• 1 cup uncooked brown lentils
• 2 Tbsp curry powder hot or mild
• 15 oz can tomato sauce*
• Salt to taste
• 1/2 bunch fresh cilantro (optional)

Directions:

1. Spread the lentils out on a baking sheet to make them easier to see.
2. Pick out any stonesor debris.
3. Bring 3 cups of water to a boil in a sauce pot, then add the lentils.
4. 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.
5. Drain the cooked lentils in a colander.
6. Meanwhile, mince the garlic and finely dice the onion and carrots.
7. Sauté the onion,garlic, and carrots in a large skillet with olive oil over medium heat until the onions aretransparent (about 5 minutes).
8. Add the curry powder and sauté for one minute more.
9. Add the cooked and drained lentils to the skillet, along with the tomato sauce.
10. Stir andheat through (about 5 minutes).
11. Turn the heat off, taste the lentils, and add salt ifneeded (I added about 1/2 tsp).
12. Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.

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