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Quick Curried Lentils in Tomato Sauce

Martha Stewart
  • 20 minutes
  • Serves 6

INGREDIENTS

2 cans

each) cooked lentils, cooked

2

inch 1 piece fresh ginger, fresh

1/2 cup

Cilantro, fresh

1

Onion, medium

2 tbsp

Lime juice, fresh

1

jar Tomato sauce, best-quality store-bought

1/4 tsp

Cayenne pepper

2 tsp

Curry powder

1 tsp

Garam masala

1

Salt, Coarse

3 tbsp

Vegetable oil

Cooked basmati (or other long-grain white) rice, for serving