Ingredients

The following ingredients have 4 Servings
  • 1 cup dry brown lentils ($0.31)
  • 1 15oz. can crushed or diced tomatoes ($1.49)
  • 2 cloves garlic ($0.12)
  • 1 inch fresh ginger ($0.07)
  • 1/2 tsp cayenne pepper ($0.03)
  • 1/2 tsp ground cumin ($0.03)
  • 2 Tbsp butter ($0.17)
  • salt and pepper to taste ($0.05)
  • 1/2 cup evaporated milk or cream ($0.75)
  • 1/4 bunch fresh cilantro ($0.37)

Instruction

  • Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
  • While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
  • Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
  • Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!