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Gallery Quick Curried Lentils in Tomato Sauce Recipe Summary prep: 15 mins total: 20 mins Servings: 6

Ingredients Ingredient Checklist 3 tablespoons vegetable oil 1 medium onion, finely chopped 1 piece fresh ginger (2 inches long), peeled and finely grated Coarse salt 2 teaspoons curry powder 1 teaspoon garam masala (optional) 1/4 to 1/2 teaspoon cayenne pepper 1 jar (26 ounces) best-quality store-bought tomato sauce 2 cans (20 ounces each) cooked lentils, rinsed and drained 2 tablespoons fresh lime juice (from 1 lime) 1/2 cup chopped fresh cilantro, plus more for garnish (optional) Cooked basmati (or other long-grain white) rice, for serving

Gallery Quick Curried Lentils in Tomato Sauce

Recipe Summary prep: 15 mins total: 20 mins Servings: 6

Quick Curried Lentils in Tomato Sauce

Quick Curried Lentils in Tomato Sauce

Quick Curried Lentils in Tomato Sauce

Recipe Summary prep: 15 mins total: 20 mins Servings: 6

Recipe Summary

prep: 15 mins total: 20 mins

Servings: 6

prep: 15 mins

total: 20 mins

prep:

15 mins

total:

20 mins

Servings: 6

6

Ingredients

Ingredients

  • 3 tablespoons vegetable oil 1 medium onion, finely chopped 1 piece fresh ginger (2 inches long), peeled and finely grated Coarse salt 2 teaspoons curry powder 1 teaspoon garam masala (optional) 1/4 to 1/2 teaspoon cayenne pepper 1 jar (26 ounces) best-quality store-bought tomato sauce 2 cans (20 ounces each) cooked lentils, rinsed and drained 2 tablespoons fresh lime juice (from 1 lime) 1/2 cup chopped fresh cilantro, plus more for garnish (optional) Cooked basmati (or other long-grain white) rice, for serving

Directions

In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.

Add spices; cook, stirring, until fragrant, 30 to 60 seconds.

Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.

Serve lentil mixture with rice; garnish with more cilantro, if desired.

Reviews (5)

 Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0

Reviews (5)

Add Rating & Review     1 Ratings   5 star values:        0    4 star values:        1    3 star values:        0    2 star values:        0    1 star values:        0

Add Rating & Review

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: 4 stars       10/28/2014   Made exactly as directed with one exception - used 1 cup of vegetable stock instead of 1 cup of water. Used the recipe for garam masala: 4tsp. ground coriander, 2tsp. each ground pepper and ground cumin, 1 tsp. cinnamon, ½ tsp. each ground cardamom and ground cloves. (pg. 64 Everyday Food, March 2007) Served with basmati rice and naan. Great recipe!  

Martha Stewart Member     Rating: Unrated       02/27/2013   Wow! This was wonderful  

Martha Stewart Member     Rating: Unrated       01/08/2013   Very authentic tasting! Used my own tomato sauce and added roasted cauliflower and chickpeas to bulk it up a bit. Cilantro and lime really took the dish to the next level--hoping it freezes well as it would be great to defrost on a busy week night!  

Martha Stewart Member     Rating: Unrated       09/26/2011   Hi Eviebelle--when you used dried lentils, did you add them straight to the recipe dried, or did you cook them first? I was thinking I would do the same thing, thanks!  

Martha Stewart Member     Rating: Unrated       09/19/2011   This is one of our favorite recipes. Very, very tasty. I use Muir Glen for the "best quality" sauce, and I can never find canned lentils anywhere, so I just use about 13 oz dried.

    Martha Stewart Member

    Rating: 4 stars 10/28/2014

Made exactly as directed with one exception - used 1 cup of vegetable stock instead of 1 cup of water. Used the recipe for garam masala: 4tsp. ground coriander, 2tsp. each ground pepper and ground cumin, 1 tsp. cinnamon, ½ tsp. each ground cardamom and ground cloves. (pg. 64 Everyday Food, March 2007) Served with basmati rice and naan. Great recipe!

Rating: 4 stars

Rating: Unrated 02/27/2013

Wow! This was wonderful

Rating: Unrated

Rating: Unrated 01/08/2013

Very authentic tasting! Used my own tomato sauce and added roasted cauliflower and chickpeas to bulk it up a bit. Cilantro and lime really took the dish to the next level–hoping it freezes well as it would be great to defrost on a busy week night!

Rating: Unrated 09/26/2011

Hi Eviebelle–when you used dried lentils, did you add them straight to the recipe dried, or did you cook them first? I was thinking I would do the same thing, thanks!

Rating: Unrated 09/19/2011

This is one of our favorite recipes. Very, very tasty. I use Muir Glen for the “best quality” sauce, and I can never find canned lentils anywhere, so I just use about 13 oz dried.

All Reviews for Quick Curried Lentils in Tomato Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Quick Curried Lentils in Tomato Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest