If you often find yourself with little time to cook and no fresh veggies on hand---usually me by the end of the week---this meal will serve you well. Canned tomatoes and canned unsalted lentils will help you get to the weekend in no time. If you're feeling fancy, you can definitely cook up your own dried lentils and swap them in here too.
Ingredients
1 tablespoon of oil
5-8 black peppercorns (optional)
1/2 teaspoon of black mustard seeds
1/2 teaspoon of cumin seeds
1/4 - 1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of turmeric powder
1 14.5-ounce can of diced tomatoes
1 teaspoon of salt
1 15-ounce can of lentils (no salt added)
1 handful of cilantro (optional)
Steps
Add the oil to a medium pot over medium heat. After about 1 minute, add the peppercorns (if using), mustard seeds, and cumin seeds to the oil. After one or two mustard seeds start popping, add the red pepper flakes and turmeric and cook for another 15 seconds before carefully pouring in the canned tomatoes and salt. Stir and cook (partially covered) for about 6-8 more minutes.
Drain and rinse the canned lentils and then stir them into your tomato sauce. Cook together for 3-5 more minutes, stirring intermittently. If desired, roughly chop or tear the cilantro leaves and stir them in at the end.
Serves 2-4. Goes well over plain rice, naan, tortilla, or in a pinch, even with a piece of toast.