1 tbsp. olive oil
1 cup chopped onion (1/2 large onion)
1 – 2 cups chopped carrots
1 tbsp. grated fresh ginger
1 tbsp. Thai chili sauce (or to taste)
2 tsp. curry powder (not garam masala)
8 ounces lentils (regular large green/brown type)
14 oz. can chopped tomatoes in juice
3/4 tsp. salt
water
Heat the oil in a medium soup kettle. Add chopped onion and sauté’ until cooked. Add carrots, ginger, chili sauce, and curry powder. Cook several minutes.
Add tomatoes, washed lentils, salt, and enough water to cover the lentils. Bring to a boil. Cover and cook on low heat until lentils are soft, 45 minutes to an hour. Check periodically and add water as necessary. The lentils will absorb a bit more water after cooking.
Serve with brown rice or chapatis.
This recipe can be adapted by adding whatever bits of vegetables you have on hand. Calculate their cooking time and add when appropriate.