A hearty and satisfying meatless curry dish that’s full of flavour and really easy to make.2 cups red lentils.
3 cups water
2 tsp vegetable base
2 tsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 tsp curry powder (or more, to your taste)
1 tsp turmeric
1 tsp ginger root, grated
1 tsp cumin
1 tsp sugar
1 10z pkg frozen spinach, cooked and drained
1 14 oz can crushed tomatoes
salt and pepper, to taste

Rinse lentils in cold water. In a saucepan, combine lentils and water. Bring to boil and add vegetable base. Simmer covered for about 20-25 minutes until lentils are soft and liquid has been absorbed. While lentils are cooking, heat oil in a large non-stick skillet. Saute onions and garlic for 3-5 minutes until soft. Add spices and cook for another minute. Add spinach, crushed tomatoes and cooked lentils. Add salt and pepper if desired. Serve over basmati rice.

The lentils in my pantry were calling out to me to cook them in some interesting way. I decided to answer their call by trying them with curry, almost like dal but somewhat less soupy. I also added spinach to make it more interesting. It was a great way to try out this new organic vegetable base I discovered:

You just add a little of this paste to boiling water and you have instant vegetable broth. I usually get the dry cubes, but I think this has a nicer and fresher flavour to it. Tony and I enjoyed this meal. The kids didn’t mind it, but I don’t think they were totally thrilled with it.
Maybe it was a little too healthy for their liking.