Quick madras lentils
1 medium, chopped
Curry paste, yellow
3 cup(s), (1 large 796ml can)
Fat free reduced sodium vegetable broth
- Set a medium sauce pan over medium heat. Add the oil, onion, garlic, and ginger, and sauté until translucent; 5 minutes, add the curry paste and sauté for 2 minutes.
- Add the tomatoes and broth. Bring to a quick boil; reduce to a simmer.
- Simmer for 15 minutes; stir in the lentils and chickpeas.
- Remove from heat and serve to your liking. Top with chopped cilantro.
- Serving Size: 1.25 cups