Throughout the summer months I swear by Sunday meal prep which allows me to spend evenings outside.  With darkness now descending around 4:30, I’m keeping myself sane by researching and trying new meals.  This dish has become a lunch time favorite as it is filling, yummy, and can be easily made with whatever is found in the pantry. (There is my first pantry reference!)  Lentils are a new pantry staple thanks to Mom who once bought me a bag and nudged me to try her favorite – lentils monastery.  Another good story for another day.

Ingredients

• 1 cup of lentils (I used small green)
• 2 tablespoons of curry
• 1 medium onion
• 3 medium carrots
• 2 garlic cloves
• 15 oz can of whole peeled tomatoes

Steps & Notes:

1. Bring 3 cups of water to a boil then add the lentils and then get it boiling again. Once boiling, reduce it down to a simmer and put the lid on. Let it sim simmer for 20 minutes and then drain.
   1. I let them boil for a bit longer, about 25 minutes, because they still tasted a bit firm after 20.
2. Chop the following in the food processor: 2 cloves of garlic, 1  medium onion, and 3 carrots.  
3. Sauté the veggies for about 5 minutes then add the curry.
4. Lastly, blend a can of whole peeled tomatoes and add it to the veggie mix.
5. Mix everything together and, of course, add some salt until it is delicious.
   1. This tasted WAY better the next day for lunch.

Notes for Next Time:

The curry I used had much more of an impact that I realized, and I’d like to make this again after getting some higher quality curry (perhaps from a local market).