Curried Lentils

I have made a couple soups with lentils. They are now a staple in my diet. I find lentils to be a a filling, flavorful and healthy enhancement to my diet.

Over the weekend, I had one of those almost instant pouches of Indian food. They never disappoint. This one was curried lentils with spinach. I devoured it, and when I was done, I realized that it was high time I learned how to make my own Curried Lentils.

Today was a little grueling so some therapeutic cooking was definitely in order when I got home.

Curried Lentils
1 chopped onion
2 cloves garlic, crushed
1 chopped carrot
2 stalks of celery, chopped
olive oil
2 tbsp tomato paste
1 cup uncooked lentils
2 cups water
Curry powder

1. Cook the veggies in a little olive oil until the carrots start to get a little tender.
2. Add everything else and bring to a boil. Season as you like.
3. Cover and simmer until the lentils are soft. It may take up to an hour, depending on what kind of lentils you choose.

I used the huskless Urad Dal which are tiny and, without the husk, white. They took a while. But think of it as more time for the flavors to all simmer together. As for the spices, I would say that my curry was medium spicy. I put in about a teaspoon of curry, a half teaspoon of cumin and a quarter teaspoon of cayenne. What I liked about my recipe was that it didn’t call for anything out of the ordinary. I don’t have coriander or any other whacky spices. I have spices I know I will use regularly. This worked very well for me.

I served (myself) the lentils with rice and a nice dollop of fat free plain yogurt. I was delighted with my own culinary skill. And I will be just as delighted with all the leftovers, which I will eat, all by myself and share with no one. Mwa ha ha!


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