Recipe: Curried Lentils with Basmati Rice

CURRIED LENTILS WITH BASMATI RICE

1 3/4 cups dried lentils (3/4 pound), cleaned
4 cups water
2 teaspoons olive oil
1 small green bell pepper, coarsely chopped (about 1/2 cup)
1 medium onion, coarsely chopped (about 1 cup)
2 teaspoons grated ginger root
1 teaspoon mustard seeds
3 to 4 teaspoons curry powder
1 teaspoon dried basil
1 1/2 teaspoons salt, divided use
2 cans (15 ounces each) stewed tomatoes
3 to 4 cups cooked basmati rice (for serving)

Combine lentils and water in a 4-quart saucepan; bring to a boil over high heat. Reduce heat and simmer, covered, until lentils are almost tender and all water has been absorbed, about 30 minutes.

Meanwhile, heat olive oil in saucepan or deep skillet. Add pepper, onion, ginger and mustard seeds. Saute, stirring, until onion is golden brown.

Stir in curry powder, basil and 1 teaspoon salt. Add tomatoes and bring to simmer. Add lentils and simmer, covered, over low heat until lentils are very tender, 20 to 30 minutes. Adjust seasoning for curry and salt if desired.

Serve lentils over rice.

Servings: 6
Adapted from source: The Weekend Kitchen by Joanne Lamb Hayes and Bonnie Tandy LeBlang