I’ve finally made my own lentil curry and it wasn’t hard at all! I was always too intimidated to make my own, I thought it was too much work or I needed some special set of skills to make a good curry. I’m glad I finally tried it, and I’m sure this will be the first of many. If you’re from the Midwest like me and you’re unfamiliar or intimidated, it’s similar to a rice and beans dish with lots of flavor and antioxidant rich spices. I also found a whole grain naan bread!

Lentil Curry (Mild)

Serves at least 8– I wanted to make enough for lunch leftovers for the week

1 & 1/2 cup lentils*
1 tablespoon Brummel and Brown Yogurt Spread (or unsalted butter)
2 tablespoons extra virgin olive oil
2 & 1/2 cups thinly sliced yellow onion
1/2 tsp ginger
1 tablespoon Indian curry powder
3 tablespoons chili powder
1 tsp ground cumin
1 tsp crushed red pepper
2 tablespoons whole wheat flour (for thickening)
2 15 oz cans diced tomatoes, undrained
Fresh cilantro leaves for topping
Basmati rice

1. Bring four cups of water to boil then add lentils. Reduce heat and simmer until tender (20-30 minutes).

Letting the lentils cook.

2. Meanwhile, in a large skillet over medium heat, melt butter and oil and saute the onion until browned. Stir in the ginger, curry powder, chili powder, red pepper, tomatoes and flour. Simmer until the lentils are soft.

3. Drain the lentils and add to mixture. Serve over rice and top with fresh cilantro.

*If you’ve never bought lentils, they come dried in a bag and are usually right next to the beans. Red or green lentils will work. They are super cheap and full of fiber.