Curried Lentils

I made these lentils awhile ago, after being inspired by a Sri Lankan friend cooking for me. They were so good and such a great protein addition to just about everything, I fell in love. I didn't realize I hadn't posted it yet, until I went looking to make them for the third time and couldn't find the recipe!

What a dingbat. Sorry I held these out on you. Make lentils.

Curried Lentils
The Fig Tree 

• 2 cups of red lentils (rinsed)


• 1 teaspoon of olive oil


• 4 cloves of garlic; minced (or 1 and 1/2 teaspoons of garlic powder)


• 1-28 ounce can of diced tomatoes


• 2 cups of vegetable stock


• 1 and 1/2 teaspoons of ground cumin


• 1 teaspoon of turmeric


• 3/4 teaspoon of ground cinnamon


• salt and pepper to taste


• 1/4 teaspoon of cayenne (optional)

Rinse the lentils well and soak them for 5 minutes in warm water. Drain.

Add olive oil to a large pot. Sauté garlic on medium heat for about a minute.

Add canned tomatoes to garlic. Add cumin, cinnamon, turmeric, salt and pepper. Stir to combine.

Add 2 cups of vegetable stock. Bring mixture to a boil and add the drained lentils

Reduce to a simmer. Partially cover the pot with a lid. Simmer for 15 minutes until lentils are tender. If you find that the lentils are becoming too dry, add an additional 1/2 cup of water or vegetable stock.