Lunch

INGREDIENTS

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Lentils:

• 1 cup orange lentils

• 2  cups water

• ½ tsp turmeric

 

 

Tomato sauce:

• 2 tbsp extra-virgin oil

• 2 tsp black or yellow mustard seeds

• Optional: 2 tsp coriander seeds

• 1 large onion, chopped

• 1 pound (½ kg) tomatoes (preferably peeled), chopped

• ½ cup of water

• 2 heaping tsp curry

• ½ tsp cumin

• 1 tsp salt

 

INSTRUCTIONS

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1. Cook the lentils: place the lentils in a pot together with the water and turmeric. Bring to a boil, partially cover the pot, and cook for 10 minutes until the lentils are soft.

2. While the lentils are cooking, fry the onion in a pan with 2 tbsp extra virgin olive oil, the coriander seeds (optional), and the mustard seeds.

3. When the onion starts to become golden, add the tomatoes, ½ cup of water, curry, salt, and cumin and mix well.

4. Bring the sauce to a boil and cook for about 5 minutes, until the tomatoes "melt" into the sauce.

5. Add the tomato sauce to the pot with the lentils and mix well. Cook for another 1-2 minutes and remove from flame.

6. Serve over wild or whole rice with a big vegetable salad on the side.

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