Okay so bear with me, this recipe was a complete improvisation that ended up absolutely delicious. My roommate really wanted to make a lentil curry, but we couldn’t find any curry at Aldi so we ended up picking up some tikka masala simmer sauce. What we ended up with later that week was the most delicious, super easy, stewed lentils for dinner. The whole recipe is actually vegan if you use vegetable broth instead of chicken, and made a delicious full dinner over rice with some warm (store bought) naan. And what’s easier than throwing everything in one pot?
I also consider myself the queen of doctoring leftovers, and ate this for lunch with an over easy egg on top a couple days later and it was absolutely delicious.
Definitely try out some stewed lentils next time you need a super easy, cozy dinner. Especially as the weather starts to cool down!
Stewed Tikka Masala Lentils
Ingredients
Cook time: 40 minutes
Serves: 8
- Olive oil
- 4 large carrots, chopped
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- Salt
- Pepper
- 2 cups lentils
- 6 cups chicken or vegetable broth
- 1 jar tikka masala simmer sauce (I got the Aldi brand)
- Rice, naan, sliced green onions for serving
Instructions
- In a large pot over medium heat, cook the carrots, onion, bell pepper, garlic, and a pinch of salt in about 1 tablespoon of olive oil until soft and fragrant, about 7 minutes. Season with salt and pepper to taste.
- Add the lentils and chicken broth and bring to a boil. Reduce to a simmer and cover, cooking until lentils are almost soft and most of the liquid has been absorbed, about 20 minutes.
- Add the entire jar of tikka masala simmer sauce, stir, and bring back up to a simmer. Cook until most liquid has been absorbed and the lentils have a soft, stewed texture.
- Serve over rice with naan, top with sliced green onions
College Cooking with Celia 