Curried Lentils

These lentils are curried in a flavorful tomato sauce with herbs and spices. Drizzling fresh, uncooked olive oil to each individual portion adds another flavorful touch. I also like to dip crusty bread into the sauce for a full and filling meal.

Curried Lentils

1 cup lentils
2 cups tomato juice
2 cups chicken stock
6 cloves garlic, finely chopped
1 onion, very finely chopped
1 tablespoon red mirch masala powder
1 tablespoon turmeric powder
salt and black pepper
1 tablespoon dried thyme
1/4 cup fresh basil leaves
1 sprig fresh rosemary
3 tablespoons extra-virgin olive oil

Remove leaves from rosemary sprig, and finely chop basil and rosemary.

In a pot over medium-high heat, saute onion in extra-virgin olive oil until tender. Next, add garlic, and continue to saute until garlic is tender. Then, add chicken stock, salt, black pepper, and thyme. When chicken stock begins to simmer, add lentils. Continue to cook for 20 minutes, uncovered. Now, add tomato juice, turmeric powder, and red mirch masala powder. Allow to simmer until thickened. When thickened, add rosemary and basil. Allow to cool for 2 minutes, and serve with extra-virgin olive oil drizzled on top of individual portions.

Serves approximately 4.