Hello my loves! It's February, and here in Denver it's been sunny and in the high 60's-low 70's! Lots of wind tho and that can make me feel a little ungrounded (especially already being up here in the mountains). I made up this recipe last night when I was craving something grounding and warming. I also happened to have all the ingredients in my pantry! A $$$ saving tip from me- when grocery shopping weekly I try to buy at least one item on sale to build my pantry, i.e. a few cans of chopped tomatoes, beans, dry lentils, frozen veggies, vegetable stock, spices, rice, quinoa-- this way I don't spend too much each week on things that may not get used right away, and I get to be more of a Nancy Drew when concocting recipes- I love a good mystery!
The Ingredients! 1 Can chopped tomatoes, 1-2 cans water (could also use 2 cans tomatoes less water) about 1 cup of lentils (I just sprinkled them in the pan until I thought it was enough) a cupped palmful of curry powder (cumin, turmeric, coriander, chile pepper, mustard, cardamom, ginger, cloves, nutmeg, red pepper, cinnamon, black pepper, saffron), not pictured- 1-2 cloves chopped garlic, extra virgin olive oil
In a large skillet combine tomatoes, water (could also use vegetarian stock), chopped garlic, and curry powder and bring to a simmer. Toss in the lentils stir and continue to simmer covered until lentils are to desired tenderness- about 15-20 minutes for me-- may need to add extra water or stock if it is looking dry or sticking to the pan- it should be like a thick stew or soup depending on what you like! I added a little olive oil and sea salt to finish! This recipe yields 2-4 servings depending on how hungry you are!
Bubble, bubble, toil and LENTILS! This paired great with a California Pinot Noir- if you like that sort of thing ;)