In my family we eat lentils on New Year's Day to bring good fortune – in life and to the wallet. Tweaking the recipe a bit, these curried lentils are an easy meal to make in advance – quick, tasty, satisfying and perfect for days when you may not want to cook. On Jan. 1, you may want to have a small pot ready as a midnight snack once all the champagne has been drunk. Top with a sunny-side-up egg and you have a full meal – a slightly runny yolk adds decadence and silky texture.
1 can (19 oz) of drained lentils
1 tablespoon of olive oil
1/2 cup of onion
1 minced garlic clove
1 teaspoon of curry powder
2 tablespoons tomato paste
1/2 teaspoon of salt
2 tablespoons of water or stock
1) In a medium pan, add 1 tablespoon of olive oil and sauté 1/2 cup of onion till it starts to soften. Add 1 minced garlic clove, 1 teaspoon of curry powder, 2 tablespoons of tomato paste and 1/2 teaspoon of salt.
2) Mix on medium-low for 3 to 4 minutes – till the garlic has softened and the flavours have combined. You’ll want to add about 2 tablespoons of water or stock to loosen up the sauce during the process.
3) Now add 1 can (19 oz) of drained lentils. Cook another 3 to 4 minutes on medium until hot. Season with salt and pepper.