Green-Lentil Curry

Nothing goes to waste in our house – especially when it comes to food. Our summer CSA, which sadly just ended this week, made the “nothing goes to waste” motto that much more interesting over the last few months.

So, when I found myself last week with leftover lentils, a head of broccoli, some garlic and a slew of tomatoes, I decided to make one of my favorite, cooler-weather meals. Because what can be more warming than spicy curry sopped up with warm, buttery naan?

Green-Lentil Curry
Yields: 4 servings
Inspired by Food & Wine
-2 tbsp. olive oil
-1 onion, diced
-2 cloves garlic, minced
-1 bell pepper, chopped
-1 head broccoli, chopped
-Pinch of cayenne
-1/4 tsp. garam masala
-Salt and pepper, to taste
-1 ¼ cups dried green lentils
-1/4 tsp. ground turmeric
-1 vine-ripe tomato, chopped
-1 jar Trader Joe’s Curry Simmering Sauce (or, your favorite curry sauce)
-Plain Greek yogurt and warm naan, for serving

Directions:

1.) In a large skillet or wok, heat olive oil over medium heat. Add onions, and cook until they begin to turn translucent (about 5 minutes). Add garlic, and cook until fragrant (about 20-30 seconds). Add pepper and broccoli; season with cayenne, garam masala, salt and pepper, then stir. 

2.) Meanwhile, in a saucepan, combine lentils with the turmeric and 5 cups of water; bring to a boil. Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Season lightly with salt.
3.) Add tomatoes to the vegetable skillet; lower heat to a simmer. Then, add the lentils and the jar of Curry Simmering Sauce; stir. Let everything simmer together for 5-7 minutes, then serve with a dollop of Greek yogurt and some warm naan.

The end result was a slightly spicy, incredibly flavorful dish – that was healthy to boot. The cool Greek yogurt and naan helped to lessen the heat from the cayenne and curry sauce, while still allowing the dish to have a necessary kick. This was also one of those meals where the leftovers are even more palatable than the original meal, thanks to the flavors having more time to mesh together overnight.

What dishes do you crave when the weather gets colder?

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