Curried Lentils

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

1. Spread the lentils out on a baking sheet to make them easier to see. Pick out any stones or debris.
2. 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.
3. Meanwhile, mince the garlic and finely dice the onion and carrots. Saute 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 saute for one minute more.
4. 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).
5. Top with fresh cilantro and serve over a bed of rice, with naan, or crusty bread.

olive oil , garlic , onion , carrots, curry, tomato sauce, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/curried-lentils-53050651 (may not work)