Lentil Curry

from Everyday Food Magazine

Serves about 6

3 T. vegetable oil
1 medium onion, finely chopped
1 2-inch piece of fresh ginger, peeled and finely grated (I used ginger-in-a-jar from the fridge.)
coarse salt
2 t. curry powder
1 t. garam masala (I used chana masala, don't know the difference)
1/4 to 1/2 t. cayenne pepper
1 jar (26 oz.) best-quality tomato sauce
2 cans (20 oz each) cooked lentils, drained and rinsed
2 T. fresh lime juice (from 1 lime)
1/2 c. chopped fresh cilantro, plus more for garnish (optional)
cooked basmati rice, for serving (I used Texmati, because I'm from Tex.)

1. In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.

2. Add spices; cook, stirring, until fragrant, 30 to 60 seconds.

3. Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.

4. Serve lentil mixture with rice; garnish with more cilantro, if desired.