Lentils are packed with protein and fiber--when they are paired with rice (3/4 parts lentils and 1/4 parts rice) they form a complete protein. The curry powder adds a delicious kick. Not a fan of it? Leave it out. This makes a big pot, so freeze leftovers in small containers and enjoy it many times over!
1 pound lentils
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves of garlic, smashed
1 tablespoon curry powder
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
1/2 teaspoon crushed red pepper flakes
1. Rinse and drain the lentils, and set aside.
2. Heat the olive oil in a large soup pot over medium-high heat. Add the onion and garlic, and cook until soft and lightly browned.
3. Add the lentils, curry powder, cumin, coriander, red pepper flakes, and salt and pepper to taste. Cook for 2-3 minutes.
4. Add enough water to cover the lentils plus 1-2 inches. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, stirring occasionally to check for doneness. When the lentils feel soft, turn off the heat and cover the pot until you are ready to serve. (If needed, add more hot water to the pot during the cooking process until the lentils are cooked.) Taste for seasoning, then serve.