Curried Lentils

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)
• 15 oz can tomato sauce* ($0.59)
• Salt to taste ($0.02)
• 1/2 bunch fresh cilantro (optional) ($0.40)

Instructions

1. 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.
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 (I added about 1/2 tsp).
4. Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.