This is a there’s-nothing-in-the pantry, everyone-else-already-ate kind of dinner for one. I was inspired both by what was in the pantry, and by something I’m sure I saw in a Mark Bittman cookbook once. It would be especially good with some plain yogurt and mint chutney. But alas. I had neither of these things.
Curried lentils and potatoes
- 1/2 C lentils, picked over and rinsed
- 3 new potatoes, peeled and diced
- 1 medium onion, chopped
- 2 T olive oil
- 1/2 t curry powder (or more if you like it spicy)
- 1/2 t garam masala
- salt, to taste (about 1 t)
Saute the onion in the olive oil until soft. Add the spices and stir for about a minute. Add the lentils and potatoes, along with 2 C or so of water. Simmer for 30-40 minutes, or until lentils are tender. Serve over rice.