This past week, I was milling about on a Saturday, bored to tears, and the rain made any ideas of going out for a walk or hike in the hills a non-starter. I decided to do some cooking, and as I've written about before, cooking for one is challenging, but cooking a meal for four and storing the leftovers for future use is easy.
Digging around in the pantry, I found a bag of lentils and some tomato sauce, and decided to experiment a bit.
Curried Lentils and Rice
Rinse your lentils in a strainer, pick out any debris or obviously bad lentils. Drain and pop them into the crock pot.
Dice a medium onion and two or three normal carrots, then saute in a bit of Extra Virgin Olive Oil with a spoonful or more of minced garlic. Once the onions and carrots are just starting to soften up, add a couple tablespoons of curry powder (hot or mild, your call.) Saute another minute, then dump them into the crock pot with the lentils, along with a regular can of tomato sauce. Cover the whole mess with water, and turn the heat on low.
About 5-6 hours later, the lentils should be plenty soft. Add any additional curry powder to your personal taste, along with salt if you wish (I did, so I did...just a scant teaspoon was enough.)
Serve on rice.