Adapted from Andie’s Dal Makhani (Thanks Andie!)
1 28 oz. Can of Tomato Sauce
1 Cup Lentils
1 Bell Pepper, diced
1/2 Spanish Onion, finely chopped
3-4 Garlic cloves, finely chopped
1/2 cup of Okra, cut (optional)
1 Inch of Ginger, finely chopped
2 Tbs butter
I 1/2 cups fresh Cilantro, chopped
Cayenne Pepper, to taste
Water, for consistency
For the Stew:
« Bring lentils to a boil in water and let boil for 20 minutes. Remove from heat, drain and set aside in a separate boil. Rinse out the pot where your lentils were boiled (as long as its big enough) and return it the stove.
« Heat olive oil in pot, add onions, garlic and ginger. Once onion are cooked, add bell peppers and okra.
« Add the entire can of tomato sauce, cooked lentils and cayenne pepper to the pot. Mix together. Add enough water so that the tomato sauce can blend and create a stew-like consistency (about 1-2 cups, one at a time). Bring pot to a boil.
« Let boil for 1-2 minutes and turn on low. Once on low heat, add butter and cilantro.
« Taste and see if it needs more salt or cayenne pepper, otherwise its ready to go! Enjoy!