Lentils with Tomatoes and Curry Oil

Lentils with Tomatoes and Curry Oil

Servings

4

Rating


Ingredients
  • 1 cup dried lentils, rinsed and drained
  • 1 Tbsp. curry powder
  • 1 Tbsp. grated ginger
  • 1/2 cup cilantro, chopped
  • 1/2 cup Pompeian Grapeseed Oil
  • 1/2 tsp. coarsely ground black pepper
  • 1/2 tsp. dried red pepper flakes
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 2 medium carrots, peeled and thinly sliced
  • 2 medium garlic cloves, minced
  • 2 cups onion, diced
  • 2 Tbsp. Pompeian Grapeseed Oil
  • 2 tsp. grated lemon zest
  • 2 tsp. ground cumin
  • 3/4 tsp. salt or to taste
  • 4 cups water
  • 5 ounces grape tomatoes, halved
Preparation
1. In a large saucepan, bring water to a boil, add the lentils, return to a boil, reduce heat, cover and simmer 20 minutes or until lentils are just tender.

2. Meanwhile, in a small saucepan, heat the Pompeian Grapeseed Oil and pepper flakes over medium heat until just warmed; do not bring to a boil. Remove from heat, stir in the remaining Pompeian Grapeseed Oil ingredients, cover and set aside.

3. Heat 2 tablespoons Pompeian Grapeseed Oil in a large nonstick skillet over medium-high heat. Cook the onions and carrots 10 minutes or until beginning to brown on edges, stirring occasionally. Add the tomatoes and cook 3 minutes or until tomatoes are soft, stirring frequently. Add the cilantro, 3/4 teaspoon salt and black pepper and cook 30 seconds.

4. Drain lentils well. Place in a shallow pasta bowl. Stir in 1/2 teaspoon salt. Spoon the tomato mixture on top of the lentils and spoon the oil evenly over all.
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