Curried Lentils

• 1 3/4 cups dried lentils (3/4 lb), cleaned
• 4 cups water
• 2 tsp olive oil
• 1 small green bell pepper, coarsely chopped (1/2 cup)
• 1 medium onion, coarsely chopped
• 2 tsp grated ginger root (powder?)
• 1-2 tsp mustard seeds
• 4 tsp curry powder
• 1 tsp dried basil
• 1 1/2 tsp salt
• 2 15oz cans stewed tomatoes

1. Combine lentils and water in 4qt saucepan, bring to boil over high heat.
2. Reduce heat and simmer, covered, until lentils are almost tender and all water has been absorbed, about 30 minutes.
3. Meanwhile, heat olive oil in saucepan or deep skillet. Add pepper, onion, ginger, and mustard seeds. Saute, stirring, until onion is golden brown. Stir in curry powder, basil, and 1 tsp salt. Add tomatoes and bring to simmer. Add lentils and simmer, covered, over low heat until lentils are very tender, 20 to 30 minutes.

water, olive oil, green bell pepper, onion, ginger root, seeds, curry powder, basil, salt, tomatoes

Taken from www.epicurious.com/recipes/member/views/curried-lentils-51434431 (may not work)